or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pork butt and back ribs today. Quire!!
New Posts  All Forums:Forum Nav:

Pork butt and back ribs today. Quire!!

post #1 of 10
Thread Starter 
The benefits of working most weekends leaves me with the opportunity to have a great day off on a Monday.

Picked up two bone out pork butts and 10 racks of ribs Friday.

Hit both the racks and butts with dry rub Saturday after to get ready for the smoker this morning. I personally like to rub the meat well ahead of time. Just personal preference and in my experience found the flavour hit nicer over that period

Drove out to the country where we have the smoker and got it nice and hot this morning. I prefer to get the smoker blazing hot and then modify after an hour of heat.

Smoker was sitting at roughly 225 at the point I put the butts in. I am using a mix of Apple and cherry logs with an initial blast of cherry chips (soaked in cherry juice) for the first 2 hrs of the smoke. I like to hit the meat with intense flavour at the beginning of the smoke then scale back to just logs for the remainder of the smoke

Ribs will hit the smoker in about an hour. I like to use the 2-2-1 method. Foiling in the middle. Found that the 3 hours at the beginning is a little too long. Have found in the past that if I hold onto about 2-2-1 I get a more firm rib. 4dc21e10fb9b1e3a7cdaaa1fd7efbb4c.jpg3e4e2451ffdbee748408560376db7f5f.jpg7ad7caca5e5b3dd5f8a02ff87abc7536.jpg


Sent from my iPhone using Tapatalk
post #2 of 10
Thread Starter 
Q-view!!


Sent from my iPhone using Tapatalk
post #3 of 10

Looks good so far. Keep the pics coming.

Happy smoken.

David

post #4 of 10

Love the smoker. You can also relax and take a soak in one of those tubs.

post #5 of 10
Lookin good, kind of a unique smoker... I like it, ya tell us a little more bout it ?
post #6 of 10
Thread Starter 
240a57b4bd8086d12a9ffb54803c008e.jpg


Sent from my iPhone using Tapatalk
post #7 of 10
Thread Starter 
About the smoker.

Well it cost my father-in-law and I absolutely zero dollars.

Oil drum and old wood stove were both trash we picked up from friends.

The design was trial and error mostly. We've got it to the point where we like it now and it smokes perfectly.

About the tubs, they are perfect to hold all the beer when we have a lot of company. Fill em up with ice in the shade and they are good to go!


Sent from my iPhone using Tapatalk
post #8 of 10
Thread Starter 
a1ceb207b05602de5cc64dd5aa480790.jpgbf5f523ec4c64729aaaeeb8b019b60c3.jpg couple pictures of the set up. We decided against the reverse flow due to the length the smoke travels from the heat source to the unit holding the meat


Sent from my iPhone using Tapatalk
post #9 of 10

That's a great set-up for cold smoking.  Good job.

 

Tom

post #10 of 10
Thread Starter 
Cold and hot!


Sent from my iPhone using Tapatalk
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pork butt and back ribs today. Quire!!