First, wrap bacon
Then, remove ribs from HUGE Pork Loin
Stuff with stuffing, or whatever you fancy! Season and roll!
Bend so it fits in the egg!
Then I let this sit in the fridge over night to gain shape..
I then set the egg up for indirect smoking at 250f using Maple wood...
Cover in apple sauce... Of course
And on she goes... Smoked for the first 90 mins at 250f, then turned up to 350f for an hour, then back down for the final 250f... Or until it hit 145f internal.
