This is going to replace BBQ ribs in 2023

Byamazingfoodstv


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0:00 – intro
0:15 – introducing pork meat
1:04 – making bbq rub
2:31 – seasoning the ribs
2:50 – fire up the tiny smoker
4:46 – let the meat smoke
6:07 – wrap the pork
6:17 – how to kimchi bbq sauce
7:05 – meat review
7:26 – sauce up the pork

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KEYWORDS
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46 Comments

  6. I helped my friend cook a whole hog and the jowls were our tasty treat to ourselves for manning the pit for almost 24 hours straight! If I can find a butcher that will trim some for me I'm definitely going to try your way. Thanks for the awesome content as always!

  7. Hog jowl is some of the most tasty meat you can find. My local grocer has smoked jowl. It;s like bacon only better. Very high in collagen, it is great fried or for making bean or pea soup.

  9. I've BBQ'd and braised pork jowl/cheeks, so I know how good that meat can be. I have never seen it on the bone before, with the exception of the 1/2 pig heads sold in Mexican carnicerias. I guess that would be the place to look for jaws. This is definitely something that I'd like to try.

    If you're looking for a very unctuous, shreddable final product, cheek meat (beef or pork) is hard to beat. Eating the cheek meat off the bone, like a rib, would obviously require a little less heat/time. You're basically making something like competition ribs, where the meat is very tender, but just short of falling off the bone. There is a particularly satisfying attraction to eating meat off the bone, like a savage. I just don't want that texture all the time. It would be a great occasional experience, but I think I'd stick with just cooking the cheeks on their own most of the time. Beef cheek barbacoa tacos are just about the best thing I've ever made and they really need the cheeks to be cooked down to where they are easily shredded.

  17. I will not finish this video. The reason is I glean as much meat as possible from our wild hogs. The cheek meat is good. As we all know, bone in anything is best.
    I was surprised that it is common in Spain… Italy as well. I just need a few more head of wild hog for the July 4th blowout. My rub smoked with pecan, post oak, and apricot woods….hmmmm!
    You may ask "wild hog?!?! Yes, they are truly free range ferral nuisances here, but you will never taste better pig! The jaw is the best.
    Mikel

  25. After watching the "Pull From The Bone" and the "Big Chew Off the Bone", I think these guys could have used a little more cooking time.

    I've done Pork Cheeks and they were very shreddible.

  40. They certainly look delicious but I have never seen them here in America. I think a lot of people would be put off by the teeth but I, myself, am very adventurous and would love to try them (if only I could find them).

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