Giant XXL Pig Shots
Around the world wide web i keep seeing videos popping up about BBQ Pig Shots. On TikTok on Facebook and Youtube, i just can't run away from it anymore. So i decided to make my own version and offcourse it can't be regular Pig Shots.These XXL Pig Shots are the perfect family size party tricks for you and your loved ones.
Equipment
- 1 Homemade Nutella sprinkler
Ingredients
- 2 Racks Swift babyback ribs
- 1 Batch PitmasterX’s Classic BBQ rub
Pig Shot stuffing
- 1000 grams minced beef
- 1 Egg
- 3 tbsp PitmasterX’s Classic BBQ rub
- 400 grams Baked beans
- 2 tbsp BBQ Sauce
- 1 tsp Worcestershire Sauce
- 1 tbsp Honey
- 2 tbsp Cane Sugar
- 1 Pre-Smoked Sausage
- 250 grams Cream Cheese
- 200 grams Shredded Cheddar Cheese
- 2 Green Chilipeppers Sliced
Instructions
- Take the membrane of the back of your Babyback Ribs.
- Create a batch of PitmasterX’s Classic BBQ rub.
- Sprinkle the rub on both sides of the ribs.
- Roll it up with the rib side facing the inside and put a Cocktail Skewer inside the two ends to connect them.
- Do the other one as well.
- Set the ribs on top of a sheet of baking paper and cut of the sides to make it more compact.
- Grab a big bowl and fill it up with your Minced beef, an egg and a tablespoon of the same BBQ Rub that your used before.
- Mix it up with your hands and take half of it to start stuffing it in the bottom of your Pig Shot.
- Grab your Cast Iron Dutch oven and heat it up.
- Add 400 grams of baked beans, 1 tbsp of the BBQ Rub, 2 tbsp of a BBQ Sauce that you like, a teaspoon of Worcestershire Sauce,11 tbsp of Honey and 2 tbsp of Cane Sugar.
- Mix it up, put the lit on and let it slowly come up to temperature
- Once it's warm carefully fill your Pig Shots with the Bean Mixture until you have about 5 CM of space left.
- Slice up some pre-smoked sausage and add a thin layer on top of the beans.
- Grab another bowl and fill it up with 250 grams of Cream Cheese, 200 grams of Shredded Cheddar Cheese, 2 sliced Green Chili's and another Tablespoon of the BBQ Rub.
- Mix it up and fill your Pig Shot completely with the Cheese Mix. Top it off with a thin layer of more Shredded Cheddar.
- Fire up the Burnhard Pelletsmoker and set the Temperature to 120 degrees Celcius. and carefully transfer them from the table into the Smoker.
- Let them smoke for around 5 hours untill your Cheese on top looks a littlebit crispy and the juices run out of the Ribs.
Video
Tried this recipe?Let us know how it was!
