Butt and Babyback Ribs W/ Pics

Discussion in 'Pork' started by kevin ogan, May 26, 2013.

  1. [font=sans-serif, Arial, Verdana, Trebuchet MS]Cooked a 6 lb boston butt today. Rubbed in mustard and rub last night and let sit overnight in the fridge. Smoked in apple and hickory wood until it reached 150 internal temp. I wrapped in foil and moved to the oven as I had some other things to do instead of tending to the smoker all afternoon. I did put a bit of apple juice into the foil when I moved to the oven. Left it in the oven until 205 was reached. All temps, smoker and oven were 225-ish. [/font]

    [font=sans-serif, Arial, Verdana, Trebuchet MS]I was worried as the butt as very black, but it was the rub cooking; not burning. [/font]

    After I hit 205, I wrapped in a towel and stuffed it in the cooler for 1.5-2 hours and just let it sit before I began to pull the meat. 

    Ended up with almost a 1/2" smoke ring and tons of moisture all the way thru. Going to be good eats for a week now.

    Also cooked a 3 lb slab of babyback ribs, used a different rub for this. Less black, and more spice. I used the 2-2-1 recipe that Jeff mentions, http://www.smoking-meat.com/august-25-2011-smoked-baby-back-ribs. Worked to perfection, I stuck pretty strictly to the 2-2-1, although he says you can play with it a bit. Will definitely be more of this soon. 

    I am a rookie...only having a couple of smokes under my belt, but both of these turned out amazing! 
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    They both look like they turned out great!
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks really yummy....[​IMG]

  5. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Nicely done! They look GREAT!!!
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    very well done

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