Butt and spares smoke

Discussion in 'Pork' started by egledhill, Mar 15, 2014.

  1. egledhill

    egledhill Smoke Blower

    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.

    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

    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
     
  2. egledhill

    egledhill Smoke Blower

    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!

    Getting ready to prep the ribs now
     
  3. Looks good man  [​IMG]   The wind was really whipping around my place while I was getting things going this morning too. Happy Birthday tomorrow  [​IMG]
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

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

    egledhill Smoke Blower

    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
     
    Last edited: Mar 15, 2014
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    What temp ya doin those ribbies ??
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice penetration on that pulled pork, pretty dark red.

    Spare ribs, the king of the rib family!

    Happy Happy !!
     
  8. egledhill

    egledhill Smoke Blower

    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
     
  9. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

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

    egledhill Smoke Blower

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

    yotzee Smoking Fanatic

    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!
     
    egledhill likes this.
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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.
     
  13. egledhill

    egledhill Smoke Blower

    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
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    There just isn't a bad part of a rib!
     
  15. hickorybutt

    hickorybutt Smoking Fanatic

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

    egledhill Smoke Blower

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

    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!
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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!
     
    Last edited: Mar 16, 2014
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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
     
  19. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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.
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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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