Decided I wanted ribs for Fathers day, and the wife wasn't gonna argue with that... lol. Also figured since I was gonna fire up the WSM might as well fill it! No sense in wasting rack space.
So I also picked up some boneless pork butts that were on sale at Cash n' Carry for $1.39/lb. I made up what I call my "Rasta Rub".... it has jerk seasoning in it and goes really well with pork and chicken.
On with the show! The butts were up first since they are going to take the longest.
Two hours in.... just before I added the ribs to the top rack.
Tossed the ribs on at 2:00 pm, 3 nice racks of St. Louis cut spares.
I cooked the ribs (and butts) low at 230°, and did not foil anything, the ribs got finished off over some high heat coals on my Weber Kettle with some sauce brushed on them so it would caramelize and char just a tad.
Plated up with some pan roasted cauliflower, some chicken rice, and a little more sauce.... my kids literally lick the sauce off the plate... lol.
Happy Fathers Day to all us Dads!
I will update the thread with the pulled pork later... it's still cooking. It's been on for 7 1/2 hours.... probably check it at the 10 hr. mark.
On with the show! The butts were up first since they are going to take the longest.
Two hours in.... just before I added the ribs to the top rack.
Tossed the ribs on at 2:00 pm, 3 nice racks of St. Louis cut spares.
I cooked the ribs (and butts) low at 230°, and did not foil anything, the ribs got finished off over some high heat coals on my Weber Kettle with some sauce brushed on them so it would caramelize and char just a tad.
Plated up with some pan roasted cauliflower, some chicken rice, and a little more sauce.... my kids literally lick the sauce off the plate... lol.
Happy Fathers Day to all us Dads!
I will update the thread with the pulled pork later... it's still cooking. It's been on for 7 1/2 hours.... probably check it at the 10 hr. mark.
