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Ribs, Butt and Wings

post #1 of 7
Thread Starter 

Started the smoker again early this morning for an afternoon feast.  Put a small (4lb) butt on at 6, 4 racks of ribs on at 6:30 and wings will go on at 9:30. Also gonna try smoking a couple vidalia onions.  I used a modified snakebite rub on all the above. 


For the ribs and butt, I left the salt out so I could rub twice without getting too salty.  I applied kosher salt to the meat a few minutes before applying the mustard and rub.  I added 1/2 cup of brown sugar to the first rub, but not for the second rub.  I use cayenne instead of wasabi.  The first rub wen on last night and sat overnight.  The second rub went on just before placing on the smoker.  Spritzing with a 2:1 apple juice to rum juice every hour.  For the ribs, I am using the 3-2-1 method and a rack in the smoker.  The butt will go on the for about 5 hours (temp dependent), on the grill for 45 minutes, then wrapped in aluminum foil and a large towel and put in a cooler for 45 minutes.


The wings sat in a brine overnight and tossed in a modified snakebite rub this morning.  For the wings, I left the salt out, added 1/2 cup brown sugar and a tsp of rubbed sage.  They will go on the smoker for 2.5 hours then on the grill for 1/2 hour. 


The onion was cross cut at 90 degrees 3/4 through and cored 3/4 through.  Filled the core 1/2 full with wing rub from the Melting Pot (just something I had I thought I'd try) and then packed full with butter.  They were wrapped in foil with a chimney top and I poured a little bit of rum in.  They sat in that overnight and are going on the smoker now (8:30 am) for 4 hours.


I have been able to maintain the temperature much better this time.  It's been holding between 214 and 223 for a couple hours with very litter intervention.  Hopefully I can keep that going.  biggrin.gif


Here's the first picture...more to come.





post #2 of 7

They look good i will wait pepsi.gifpopcorn.gif

post #3 of 7
Thread Starter 

Wow!!  FULL rack!  I had to layer the wings two deep....I hope that doesn't impact the smoke flavor too much.  I am not concerned about them getting done as I will have them on the smoker for 2.5 hours then the grill for 30 minutes.  I had to put the butt on top of the ribs because there was no room any where else....    icon_rolleyes.gif  It will go to the grill in about an hour, so hopefully no issues there.



post #4 of 7

I think you need a bigger smoker! icon_eek.gif

post #5 of 7

Yep better put another smoker on the wish list!

post #6 of 7
Thread Starter 

I told my wife that I was going to need a bigger smoker and she kinda chuckled....  I guess the fact that she JUST bought that one for me (father's day), it may be a little too soon to ask. 


Well.....I can't say I'm thrilled with the outcome of this one...the  butt especially.  It wasn't any where near as juicy or tender.  The taste was good.  Is this simply a matter of the shortened smoke time due to a smaller size (almost 8lbs compared to almost 4lbs)?  Is a 4lb butt too small for smoking? 


The ribs were good, but not as tender as I would have liked.  How can I improve these? 


The wings were fantastic.  The onions were really good.


Here are some pics.



post #7 of 7

Nice Job, Looks Great...

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