Butt and spares smoke

egledhill · Mar 15, 2014

So I got my fantasy baseball draft tomorrow (which is also my birthday and I agreed to smoke some a pork butt and ribs. things were looking good last night, picked up a 7.5# butt and 2 racks of spares. Figured I'd do the pork butt today, shred it and put into food saver bag and warm them tomorrow. Seasoned it up with some yardbird and Saran wrapped it to let it sit in the fridge overnight.

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egledhill
Mar 15, 2014

Then things started going downhill. Woke up late. No biggie I say to myself. I'm cooking it at 270 so even starting it at 11 it should still be done by 9ish I'm figuring. Go outside and the wind is whipping up the valley to the top of the hill where I live at. I mean WHIPPING! Temporarily side tracked because I have to go chase my garbage can down the street, get the cooker going and I'm nervous about the wind so I go to Home Depot and pick up a hot water blanket and wrap the smoker

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egledhill
Mar 15, 2014

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egledhill
Mar 15, 2014

Wrap it and go get some laundry out the dryer, go back out to look at it and the temp is up to 301. Abandon the jacket, now temp it stable around 270. Hope this starts to swing my way soon. I'm getting frustrated. Updates to follow

egledhill · Mar 15, 2014

Pork butt is done. Wrapped it at 4 hours and let it go to 205. Forgot to get a pic of it hole so only have the one of it pulled. Taste amazing!

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egledhill
Mar 15, 2014

Getting ready to prep the ribs now

smoking b · Mar 15, 2014

egledhill said:
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egledhill

Mar 15, 2014

Looks good man

The wind was really whipping around my place while I was getting things going this morning too. Happy Birthday tomorrow

Rafter H BBQ · Mar 15, 2014

Looks like all ya been thru, the smokin sure didn't suffer !! Looks like it turned out awesome !!

egledhill · Mar 15, 2014

Thanks fellas. Couldn't have been happier with the results. Especially considering the way my day started.

Got the ribs rubbed down and now they're in the fridge soaking in the love

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egledhill
Mar 15, 2014

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egledhill
Mar 15, 2014

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egledhill
Mar 15, 2014

Rafter H BBQ · Mar 15, 2014

What temp ya doin those ribbies ??

foamheart · Mar 15, 2014

Nice penetration on that pulled pork, pretty dark red.

Spare ribs, the king of the rib family!

Happy Happy !!

egledhill · Mar 15, 2014

WaterinHoleBrew said:
What temp ya doin those ribbies ??

Ribs are gonna go on at 235 for the 3-2-1. Foiling them with butter, brown sugar, honey, and a little bit of apple juice.

Foamheart said:
Nice penetration on that pulled pork, pretty dark red.

Spare ribs, the king of the rib family!

Happy Happy !!

Thanks foam, i was impressed with the smoke ring. Love me some spares also. I'm fairly new to smoking so I had no clue on how to St. Louis cut them. Watched a few videos on it so I may cut them up before I put them on the smoker tomorrow and do the rib tips on the bottom rack of my wsm

demosthenes9 · Mar 16, 2014

egledhill said:
Ribs are gonna go on at 235 for the 3-2-1. Foiling them with butter, brown sugar, honey, and a little bit of apple juice.
Thanks foam, i was impressed with the smoke ring. Love me some spares also. I'm fairly new to smoking so I had no clue on how to St. Louis cut them. Watched a few videos on it so I may cut them up before I put them on the smoker tomorrow and do the rib tips on the bottom rack of my wsm

IF you do go St. Louis style, keep an eye on the tips as they will cook faster.

egledhill · Mar 16, 2014

Demosthenes9 said:
IF you do go St. Louis style, keep an eye on the tips as they will cook faster.

Thanks for the heads up. I'll check them at the 3 hour mark and keep a close eye on them after that

yotzee · Mar 16, 2014

I'm in The Burgh too and did some ribs and yardbirds yesterday, you sir are correct, the wind was vicious. Looks like you did a great job adapting!

foamheart · Mar 16, 2014

egledhill said:
Ribs are gonna go on at 235 for the 3-2-1. Foiling them with butter, brown sugar, honey, and a little bit of apple juice.
Thanks foam, i was impressed with the smoke ring. Love me some spares also. I'm fairly new to smoking so I had no clue on how to St. Louis cut them. Watched a few videos on it so I may cut them up before I put them on the smoker tomorrow and do the rib tips on the bottom rack of my wsm

I am just country, I am not a competition cooker, and if I leave all that meat on there, I get more to eat! Never had too much problems with burning the little hangie down parts or flaps.

egledhill · Mar 16, 2014

Foamheart said:
I am just country, I am not a competition cooker, and if I leave all that meat on there, I get more to eat! Never had too much problems with burning the little hangie down parts or flaps.

I'm with ya. I wound up just keeping it on for more meat. Honestly, my favorite part of the ribs it the ends that dry out a little and get that jerky consistency. Thinking about them makes my mouth water

foamheart · Mar 16, 2014

egledhill said:
I'm with ya. I wound up just keeping it on for more meat. Honestly, my favorite part of the ribs it the ends that dry out a little and get that jerky consistency. Thinking about them makes my mouth water

There just isn't a bad part of a rib!

hickorybutt · Mar 16, 2014

The pulled pork looks awesome. Great color, and I know that the flavor is even better. Nice work.

egledhill · Mar 16, 2014

Thanks for the motivation fellas. Here's the ribs finished up

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egledhill
Mar 16, 2014

I'm on the fence about them. Taste is dead on but they're a little too fall off the bone for my liking. Family loves them so I guess that's all that matters!

foamheart · Mar 16, 2014

Those looks so good......... Mmmmmmm............ and if you were like me and had to use store bought teeth, you'd appreciate those a whole lot more!

Just send 'em to me and I'll dispose of 'em for you!

Ain't it just a perfect day? You smoked, family's full and happy. Get ya drink, your coat, go out on the back porch and think about what a wonderful world it is we live in!

disco · Mar 16, 2014

It looks like great ribs and butt to me.

As for the ribs falling off the bone too easily, if you don't foil them, the ribs won't be fall of the bone. It is all a matter of taste.

Disco

demosthenes9 · Mar 16, 2014

Disco said:
It looks like great ribs and butt to me.

As for the ribs falling off the bone too easily, if you don't foil them, the ribs won't be fall of the bone. It is all a matter of taste.

Disco

He could still foil them, just don't leave them in there as long. I.e. go with 3-1-1 instead of 3-2-1.

disco · Mar 16, 2014

Demosthenes9 said:
He could still foil them, just don't leave them in there as long. I.e. go with 3-1-1 instead of 3-2-1.

Sure can. I tried shortening the foiling time and it did give more chew but when I didn't foil, She Who Must Be Obeyed said that's the way she likes them. Guess how I do them now.

Disco

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