Pork
They’re even more tasty when you take advantage of a 15% discount courtesy Porter Road provisions.
By: Jared Reiter
Admittedly, the first time I saw this unusual cut, I wasn’t sure what to make of them. They were not particularly dramatic – they just looked like a small piece of rib. But that’s exactly what makes Pork Wings one of the great surprises in barbecue. And these ‘flappers’ from Porter Road sure did not disappoint.
Porter Road started with a simple mission: fix a broken food system. Owners/butchers Carter and Peisker were tired of the lack of transparency in where, exactly, meat actually comes from, so they built relationships with small American farmers and took control of the entire process – from how the animals are treated and raised, all the way to how the meat is hand cut at their USDA facility.
When you order from Porter Road, you know exactly what you’re getting. Their pork wings come from Berkshire and Duroc crossed hogs raised in forests and on small American farms, no added hormones, no antibiotics. The quality becomes evident the moment you open the box, and that shows up on the plate. They cut the wings from the fibula of the hog, which gives you a single bone with a generous knob of meat wrapped around it. Once cooked, the whole thing looks almost identical to a chicken wing. And once it’s in your mouth, you’ll wonder why you ever bothered with chicken in the first place.
Photo Credit: Jared Reiter
Preparing for ‘Takeoff’
The Pork Wings were seasoned with two of Steven’s rubs: his Kansas City Smoke Rub for that sweet, smoky base, and his Santa Fe Coffee Rub to add some earthiness and depth. The grill was set up for indirect heat with Steven’s hickory and cherry wood chips added to the coals. A wireless thermometer set to 135°F kept things on track while they cooked low and slow.
Photo Credit: Jared Reiter
The Final Approach…
At 135°F I the wings were removed from the grill and wrapped in foil. They were then dowsed with a pour of beer while the thermometer was reset to 165°F. While they finished, I put an iron cup directly on the coals with barbecue sauce, a few cloves of garlic, and some fresh herbs to use as a finishing sauce.
Photo Credit: Jared Reiter
Home at Last!
After removing the wings from the grill, they rested a full 30-minutes. Unwrapping the foil was the fun part – what went in looking like a small piece of rib came out looking exactly like a chicken wing! When opened, I found a beautiful smoke ring inside. The final step was brushing on the sauce and that was it – they were beyond delicious, making me believe that pigs really can fly!
Photo Credit: Jared Reiter
One Key Take-away
Don’t let the size fool you into rushing – these ribs are small, but they reward patience the same way any great barbecue does. Let them rest and let the smoke do its work.
Pork wings are available at PorterRoad.com and are delivered fresh to your door across the lower 48 states. Remember to claim your 15% discount with code BarbecueBible15 – give them a cook and tell us what you think. Tag us on Instagram and Facebook.
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Smoked Pork Wings: Frequently Asked Questions
What are pork wings?
Pork wings are a single-bone pork cut taken from the fibula of the hog. Once cooked, they look surprisingly similar to a chicken wing, but with richer flavor and more substantial meat.
Where do Porter Road pork wings come from?
According to Porter Road, their pork wings come from Berkshire and Duroc crossbred hogs raised on small American farms. They are shipped fresh and are sourced from animals raised without added hormones or antibiotics.
How do you cook pork wings on the grill?
In this cook, the pork wings were grilled over indirect heat with hickory and cherry wood chips added to the coals. They were seasoned with Kansas City Smoke Rub and Santa Fe Coffee Rub, then cooked low and slow until tender.
What temperature should pork wings reach?
For this method, the pork wings were first smoked to 135°F, then removed, wrapped in foil with beer, and returned to cook until they reached 165°F.
Why should you rest pork wings after cooking?
Resting helps the meat relax and hold onto its juices. In this recipe, the pork wings rested for 30 minutes before serving, which helped improve texture and flavor.