DATsBBQ
Head Chef
OK, going to do a rack of beef ribs on Sunday and want to try this "Fattie" thing. Searched my freezer and I do have some brauts and some Italian saugage -both in natural casings.
I suspect that the brauts might not work for this application, so I'm inclined to use the Italian sausage.
To make a fattie remove the casing and form in a 1lb roll (like a chub from Kroger), roll in a rub and then smoke along side the ribs till the fattie gets to 170 degrees. Remove, cool and slice thin for a snack.
Is the general concept?
DATs
I suspect that the brauts might not work for this application, so I'm inclined to use the Italian sausage.
To make a fattie remove the casing and form in a 1lb roll (like a chub from Kroger), roll in a rub and then smoke along side the ribs till the fattie gets to 170 degrees. Remove, cool and slice thin for a snack.
Is the general concept?
DATs