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Memorial Day Pulled Pork and St Louis Spares

post #1 of 15
Thread Starter 

I've trimmed the butt and placed it in a bourbon brine based on a recipe found in Weber's Smoke cookbook.  When I return from a planned boating outting tonight (after 12 + hours in the brine), I will apply the rub to the butt, prep and rub the St L ribs, and prep the smoker for an early start Sat.  My plan is to have the butt on at 0400 and the ribs will go on at 1100 when I wrap the butt in half a bottle of Stubb's pork marinade.  More to follow as I progress...

post #2 of 15
Thread Starter 

Phase 2 is now complete:  After a 12 hour bath, I removed the butt from the bourbon brine, applied mustard and rub to the butt, wrapped it in saran wrap and alum foil and placed it back in the fridge.  I trimmed the spares and cut them to St Louis style, applied mustard and rubbed them with three different recipes wrapped them in saran wrap and placed them back in the fridge as well.  I plan to smoke the meaty trim pieces from the ribs when I start the butt at 0400.  I'll put them in the beans when I put the ribs on at 1100. 

post #3 of 15
Thread Starter 

Phase 3 underway: 0330 wake up call, half a chimney lit and pot of coffee on. Butt went on at 0400.  Cook plan is for ribs to join the butt at 1100.


Memorial Day Butt.jpg

post #4 of 15

110.gif  Looks like we're off to a great start.

post #5 of 15

Sounds like a good plan; looking good!  I was hoping to do a butt and ribbs too for the holiday but am trying to get enough people without other plans to justify that much food.

post #6 of 15
Thread Starter 

I love it when the comment from the first bite is "Oh My Goodness, This Is Good!" 


Here's me doin my thing.




I did the St Louis cut ribs with three different rubs and sauces using the 3-2-1 method.






I wrapped the pulled pork  with half a bottle of Stubb's pork marinade.  It made a GREAT au jus.






I dusted the rib trimmings with rub and put them on the smoker with the butt this AM.  I pulled them off when I wrapped the butt, chopped the trimming up and added it to the bake beans that I put under the ribs for the 6 hour cook. Momma made Cock of the Walk slaw and some deviled eggs to make an excellent plate.  ...and I can't eat BBQ without pickles.  LOL



Edited by Bama BBQ - 5/26/12 at 5:08pm
post #7 of 15

Wow!!!!  That's some great lookin' grub!!!    drool.gif

post #8 of 15

Just love it when people put the q view in. Looks good. drool.gif

post #9 of 15

Sssssmokin'...... looks great! Nice work Bama! icon14.gif

post #10 of 15
Thread Starter 

Thanks guys.

post #11 of 15

Wow that looks fantastic!!

post #12 of 15

Hmmm...Bama...what is this Cole Slaw that you speak of?  I'm a big fan of slaw....did you find the recipe here, or is this Momma's own?  Looks great!



post #13 of 15
Thread Starter 

Cock of the Walk is a restaurant in Nashville we like.  They make this gret slaw for one thing.  My wife has been tinkering with it and I think she has it down pat now.  I am not sure where she got the recipe -- maybe from the internet.  I know she had to adjust it to get the taste just right.

post #14 of 15

Looks great! So what made you start eating pickles with bbq?

post #15 of 15
Thread Starter 

I dunno...I grew up in Texas and everytime I was served BBQ there were sliced pickles on the plate.  Here in bama same thing. why break tradition.  The pickles on this plate were home made seet and spicey.   LOL

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