What's on the grill or smoker?

Yeah, I haven't done high heat before. And I figured side ribs were more forgiving than back ribs...I'll adjust next time.
I always make extra taters...love the leftovers with a fried egg and hot sauce in the morning.

 

So getting back to this pic you can see the large tray at the bottom....catching the lard off the belly with all the rub

 

Threw on some links

 

I stuck my finger in it....nice smoke...took that on very well...bacon flavor....not much carry over from the rub

 

couple thick ribeye...porter house and a t bone

 

just checkin

 

Resting....

 

so i poured the pork belly lard on da steaks......and thats how it should be....

 

That Porterhouse has some serious filet on it.

 

I picked up some Leaf Lard (from the kidney area) and cant wait to try it on some chicken. After seeing yours I might try it on a steak.

 

Haha, sure beats burnin those fingers! Did you sauce them with bachans? They look friggin awesome

 

Pickle brine is a game changer! Once you try it you'll never look back

 

Definitely going to try it.

 

Yea I used bachans original

 

So steaks were eaten before you could take a plated pic?

they look great

 

Yea sorry,maybe next time