I want to do something nice for my Mom for mother's day and cook her some baby back ribs (her favorite) and also do some pulled pork. These are two items in which I have little to no experience with. I have always cooked on my WSM 18.5" but just recently purchased a MES 40 for longer cooks since I am always on the run.
First concern is the MES. With never using one before this is gonna be a crap shot I'd imagine. I purchased the AMNPS and some B&B Hickory pellets to go with it after reading all the rave reviews regarding the AMNPS. Hopefully this will help out with my worries of doing too much or too little smoke. I will also be using my Maverick thermometer as I have found the reading on both the MES meat probe and temp gauge to be a little off when I was doing the seasoning process.
My initial plan is to season the butt with a good rub and place it in an aluminum pan to save all the drippings and throw the Butt on the MES at about 10pm on Saturday at 225. Let it cook through Sunday Morning. Once done, pull and add some of the dripping back to the meat to keep it moist. Then depending on flavor I may mix in a little more seasoning.
Then I will pull the baby backs from the fridge that I seasoned and wrapped the night before and try to get them going by noon. With these I am planning on doing a mustard coat and using the same rub as I used on the butt. Was not planning on foiling til there is good pull back. When it came time to foil I was thinking about moping a little apple cider/juice as well as some inside the pouch. Let those go for a bit and unwrap and baste with a 3:1 bbq/honey glaze for 30mins to an hr depending on how tender.
Is there anything that I may be missing or tips yall could give? Id really like for this to turn out right for Mother's day. Thanks in advance.