Shot an interesting pig today - Page 2

SavageSniper · September 17, 2012, 10:53 PM

Thats some fine looking ribs you got there! And believe me, I know ribs. Do you make your own rub or moppin sauce?

603Country · September 17, 2012, 11:06 PM

So dwwhite shot an interesting pig. Probably the only interesting pig in the entire world, and now he's dead. Geez, could he maybe have waited for a dull and uninteresting pig. I'm just sayin....

Mayor Al · September 18, 2012, 01:10 PM

Savage-

Those are the four racks from the hanging hogs in the earlier photo
Her hog was intact due to her ear-shot. Both racks were whole. Mine had bullet damage that messed up two ribs going in and another two on the exit side. Added to two racks of store-ribs put in by my neighbor...in his wet-smoker, we had 6 large racks for a Sunday picnic lunch. He works for Brown-Foreman distillery, and uses old whiskey barrel staves for smoker fuel. Unbeliveable odor !!! and a very sweet smoke flavor. He makes his 'secret' mop and rub...but it is related to the K C sweet style would be my guess.
Here's another view

ribs 1

SavageSniper · September 18, 2012, 01:19 PM

Mayor Al thats just wrong. Im sitting here eating a cold sammich and you are posting pics of ribs lol. A lot of competitions that I have been to use sweet baby rays sauce. I stick with a dry rub that I have came up with over the years

. If you rub it right, no sauce needed. Thx for sharing

Mayor Al · September 18, 2012, 06:42 PM

I like the KC style better than Texas Red or Carolina Mustard or Vinegar flavored.

I am getting ready to do the 'curing rub' on the jowl bacon tonight. About 4 lbs total. We have four 15-20 lb slabs of Pork Belly ready to start the 'Cure' cycle to become bacon in a month or so. We've Never done this before, so it is a real learning experience for both of us.

hooligan1 · September 18, 2012, 07:26 PM

JEEZE those dudes look mighty dang tasty, is there any left Mayor?

Mayor Al · September 18, 2012, 09:04 PM

I managed to freeze frame this shot out of a video clip Jan took as I shot my hog...you can see the spent shell casing flying out of the Winchester. Sorry about the poor resolution.

I bought a new CZ Model 527 carbine in 7.62x39mm at an auction this weekend...new in the box and definitely unfired. If it works well I may use it in place of my trusty Winchester Model 100 next time.
AL

September 17, 2012, 10:53 PM	#26
SavageSniper Senior Member Join Date: November 25, 2005 Location: Crawfordville, FL Posts: 494	Thats some fine looking ribs you got there! And believe me, I know ribs. Do you make your own rub or moppin sauce? __________________ This posting is provided "AS IS" with no warranties, and confers no rights!

September 18, 2012, 01:10 PM	#28
Mayor Al Senior Member Join Date: March 20, 2011 Location: Southern Indiana, Near Louisville. Posts: 204	Savage- Those are the four racks from the hanging hogs in the earlier photo Her hog was intact due to her ear-shot. Both racks were whole. Mine had bullet damage that messed up two ribs going in and another two on the exit side. Added to two racks of store-ribs put in by my neighbor...in his wet-smoker, we had 6 large racks for a Sunday picnic lunch. He works for Brown-Foreman distillery, and uses old whiskey barrel staves for smoker fuel. Unbeliveable odor !!! and a very sweet smoke flavor. He makes his 'secret' mop and rub...but it is related to the K C sweet style would be my guess. Here's another view ribs 1 Last edited by Mayor Al; September 18, 2012 at 06:36 PM.

September 18, 2012, 01:19 PM	#29
SavageSniper Senior Member Join Date: November 25, 2005 Location: Crawfordville, FL Posts: 494	Mayor Al thats just wrong. Im sitting here eating a cold sammich and you are posting pics of ribs lol. A lot of competitions that I have been to use sweet baby rays sauce. I stick with a dry rub that I have came up with over the years. If you rub it right, no sauce needed. Thx for sharing __________________ This posting is provided "AS IS" with no warranties, and confers no rights!

September 18, 2012, 07:26 PM	#31
hooligan1 Senior Member Join Date: July 18, 2010 Location: Independence Missouri Posts: 2,828	JEEZE those dudes look mighty dang tasty, is there any left Mayor? __________________ Thanks for coming!

September 17, 2012, 11:06 PM	#27
603Country Senior Member Join Date: January 6, 2011 Location: Thornton, Texas Posts: 1,700	So dwwhite shot an interesting pig. Probably the only interesting pig in the entire world, and now he's dead. Geez, could he maybe have waited for a dull and uninteresting pig. I'm just sayin....

September 18, 2012, 06:42 PM	#30
Mayor Al Senior Member Join Date: March 20, 2011 Location: Southern Indiana, Near Louisville. Posts: 204	I like the KC style better than Texas Red or Carolina Mustard or Vinegar flavored. I am getting ready to do the 'curing rub' on the jowl bacon tonight. About 4 lbs total. We have four 15-20 lb slabs of Pork Belly ready to start the 'Cure' cycle to become bacon in a month or so. We've Never done this before, so it is a real learning experience for both of us.

September 18, 2012, 09:04 PM	#32
Mayor Al Senior Member Join Date: March 20, 2011 Location: Southern Indiana, Near Louisville. Posts: 204	I managed to freeze frame this shot out of a video clip Jan took as I shot my hog...you can see the spent shell casing flying out of the Winchester. Sorry about the poor resolution. I bought a new CZ Model 527 carbine in 7.62x39mm at an auction this weekend...new in the box and definitely unfired. If it works well I may use it in place of my trusty Winchester Model 100 next time. AL