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

post #1 of 13
Thread Starter 

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.

post #2 of 13

Awesome, can't wait for the pics

post #3 of 13
Thread Starter 

1130 and 185... Slow and steady..

P1000348.jpg

 

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

P1000349.jpg

post #4 of 13
Nice! Looking good!
post #5 of 13

Looks good so far!

post #6 of 13
Thread Starter 

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. 

 

2011-06-30135405.jpg

post #7 of 13

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

post #8 of 13
Quote:
Originally Posted by SmokinAl View Post

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


police2.gif

 

post #9 of 13
Thread Starter 

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

P1000353.jpg

post #10 of 13

Awesome color on those ribs drool.gif

post #11 of 13
Thread Starter 

201 on the shoulder getting EXCITED!!!  Drinking a few cold ones while I wait.    cheers.gif

 

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 :) 

post #12 of 13
Thread Starter 

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  

post #13 of 13
Thread Starter 

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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