Quote:
Originally Posted by philfree
My order has arrived and it came in a nice cooler bag.
The ribs are kind of smallish which is what I had read. Berkshire hogs aren't as big as other hogs?
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Berkshire pork is AMAZING. Incredibly rich and evidently what everyone used to eat before we decided we needed pork to be lean and healthy or what not.
I honestly wouldn't smoke it; seems almost a waste. But for ribs, that's probably still the best way to do it. Please god don't "kansas city style" the damn things and put sauce on them.
I'm definitely a bit jealous. If you stick with smoking, I think I'd do a mild wood like pecan; maybe apple. Peach if you can get it (I got some from an orchard out of northern missouri - great stuff for light smoking duty). Hickory is probably too much (though a small amount might work) and mesquite would just be wrong, IMO.
Good luck sir.