10lb Pork Shoulder, Ribs are now on also...

Discussion in 'Pork' started by seaham358, Jun 30, 2011.

  1. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Rubbed it with EVOO and Bad Byrons Butt Rub and tossed in the smoker last night around 10pm.  I'm using hickory for the wood and I'm using my gas smoker because it's so easy to dial the temp in on and then forget it.  I refilled the wood box 2 times then went to bed around 1230am.  Got up at 5am and tossed on some wood for smoke and the temp was right on at 250, love this gas smoker.

    at 9am I'm at 175 on the shoulder.  I tossed in the large piece of skin I cut off and I'm smoking that up for my dogs, they love crunchy pig skin.  After my last shoulder smoke I have decided not to foil them any longer, the bark was out standing.  I'll work on getting some pics when I pull it.  I also have 3 racks of ribs to smoke toady and I'm doing a fatty also.. Got to cut up some more wood.  I need a larger wood box so I don't have to refill it every 1-1.5 hours.
     
  2. sqwib

    sqwib Smoking Guru OTBS Member

    Awesome, can't wait for the pics
     
  3. seaham358

    seaham358 Smoking Fanatic OTBS Member

    1130 and 185... Slow and steady..

    [​IMG]

    My dogs are gonna love the pig skin.  And I get some extra juice for the PP..

    [​IMG]
     
  4. ohm

    ohm StickBurners SMF Premier Member

    Nice! Looking good!
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far!
     
  6. seaham358

    seaham358 Smoking Fanatic OTBS Member

    3 racks.. All rubbed with EVOO, 2 rubbed with Durkees chicken & rib rub one with Bad Byrons..   I am taking all the meat down south tomorrow so the ribs

    I'm only going to smoke for 3-4 hours then cool and wrap in foil, I'll reheat in foil on Sat or Sunday on a low grill. 

    [​IMG]
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck! Don't forget to take pics at the party!
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    [​IMG]
     
  9. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Took robs off after almost 4 hours...   Shoulder is holding at 198....  16 hours and counting.. its looking good..

    [​IMG]
     
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Awesome color on those ribs [​IMG]
     
  11. seaham358

    seaham358 Smoking Fanatic OTBS Member

    201 on the shoulder getting EXCITED!!!  Drinking a few cold ones while I wait.    [​IMG]

    raptor thanks.. Man are they good.. I cut had to cut a couple ribs off each rack so they would fit in the smoker and lay flat.

    So I have a few test Ribs :) 
     
  12. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Pulled the shoulder around 205 and let rest for a while.. 

    I wrapped the ribs in foil after they cooled and put in the frig for the trip south.  I pulled the pork and added the juice and some of the 

    vinegar/ketchup base sauce I made up.. Super bark, maybe too much bark??  Great taste but some was a little dry.  

    Brought it all south to my folks in NC.  Reheated the ribs on the grill wrapped in foil and I must say they were Great.. Everyone loved them.

    The PP went over well also.  My folks said they can't find ribs as good as mine in the NC area..

    thanks for the info guys..

    I may have some PP pics?? If I find them Ill post. 

    Bob  
     
  13. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Ohhh the Dogs LOVED the smoked pig skin, I was the man that night.. Hell I had some also and it was Gooddddd..  What flavor and crunchy.. 
     

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