I've been lurking more or less for the better part of a year. Many of you have contributed to this smoke (and many other smokes as well), but this is the first time I've actually taken photos throughout so I thought I'd share:
4/7 - Pork Butt and Rib Smoke
9.69lb Boston Butt and 2 slabs St. Lois style Pork Spare Ribs
7pm the night before - inject Butt w/ 1/3cup cider vinegar and 2/3 cup apple juice
Rub down w/ yellow mustard and apply Jeff's Rub
Put in fridge overnight
Setup WSM w/ chimney of Stubbs, 2 hunks of Hickory, 2 apple, 1 oak and 1 cherry. Layer the wood in the coals for the long smoke.
5:30am - fired up the cooker
6:30am - put the butt in foil pan on cooker:
7am - 270f/50f - Temps a little high so I closed all vents and turned smoker so door wasn't in the wind:
7:30am - 250f/64f - temps corrected [emoji]128516[/emoji]
8:30am - 241f/86f:
9am - started spritzing at IT of 100f with a modified version of Slaughterhouse Spritz: 1oz cider vinegar, 2oz Rum, 5oz apple cider
9:30am - 244f/111f:
11am - 243f/133f - prep ribs with Jerky Rib Rub - got the inspiration for this rub from Savory Spice Shop's Jerky seasoning. Of course, I searched here and found someone had done that sort of thing before (I'll edit with your handle shortly) and got some guidance, and found Savory here in the first place!
11:30am - 240f/140f - add ribs to cooker:
Smoke went well...
12:30pm - 232f/149f
1:45pm - 242f/160f - wrap ribs
Home brew was gooood...[emoji]127867[/emoji]
2:30pm - 239f/167f - cover PB w/ foil
4pm - 275f/189f - close some vents
4:30pm - 241f/199f
Made some cornbread...
5pm - 244f/205f - remove PB from cooker and drain off the au jus:
6pm - pull PB and remove ribs from cooker [emoji]128523[/emoji]...
Served the Ribs with a Jerked Peach Glaze that was sweet but good:
1/2 cup peach preserves
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1 teaspoon jerk spice
1/2 teaspoon paprika
1/16 teaspoon ground cloves
Blend all ingredients and serve warm. Refrigerate for months.
Served Pulled Pork Sammies with SoFlaQuer's finishing sauce, as always!
Thank you Jeff and all of you for all of your tireless help and support!
4/7 - Pork Butt and Rib Smoke
9.69lb Boston Butt and 2 slabs St. Lois style Pork Spare Ribs
7pm the night before - inject Butt w/ 1/3cup cider vinegar and 2/3 cup apple juice
Rub down w/ yellow mustard and apply Jeff's Rub
Put in fridge overnight
Setup WSM w/ chimney of Stubbs, 2 hunks of Hickory, 2 apple, 1 oak and 1 cherry. Layer the wood in the coals for the long smoke.
5:30am - fired up the cooker
6:30am - put the butt in foil pan on cooker:
7am - 270f/50f - Temps a little high so I closed all vents and turned smoker so door wasn't in the wind:
7:30am - 250f/64f - temps corrected [emoji]128516[/emoji]
8:30am - 241f/86f:
9am - started spritzing at IT of 100f with a modified version of Slaughterhouse Spritz: 1oz cider vinegar, 2oz Rum, 5oz apple cider
9:30am - 244f/111f:
11am - 243f/133f - prep ribs with Jerky Rib Rub - got the inspiration for this rub from Savory Spice Shop's Jerky seasoning. Of course, I searched here and found someone had done that sort of thing before (I'll edit with your handle shortly) and got some guidance, and found Savory here in the first place!
11:30am - 240f/140f - add ribs to cooker:
Smoke went well...
12:30pm - 232f/149f
1:45pm - 242f/160f - wrap ribs
Home brew was gooood...[emoji]127867[/emoji]
2:30pm - 239f/167f - cover PB w/ foil
4pm - 275f/189f - close some vents
4:30pm - 241f/199f
Made some cornbread...
5pm - 244f/205f - remove PB from cooker and drain off the au jus:
6pm - pull PB and remove ribs from cooker [emoji]128523[/emoji]...
Served the Ribs with a Jerked Peach Glaze that was sweet but good:
1/2 cup peach preserves
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1 teaspoon jerk spice
1/2 teaspoon paprika
1/16 teaspoon ground cloves
Blend all ingredients and serve warm. Refrigerate for months.
Served Pulled Pork Sammies with SoFlaQuer's finishing sauce, as always!
Thank you Jeff and all of you for all of your tireless help and support!
