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Mother's Day Cooking Questions/Concerns

post #1 of 5
Thread Starter 

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. 

post #2 of 5

It sounds to me like you have everything covered.

 

The only thing you may want to do is toss the PP in a finishing sauce.

 

Also here is a great foiling juice recipe for the ribs.

 

These are from Chef Jimmy J.

 

Foiling Juice / Sweet Pulled Pork Finishing Sauce

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

 

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.

 

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

 

I was AMAZED...No additional sauce needed. ENJOY...JJ

 

Tangy Pulled Pork Finishing Sauce

 

This is more of an Eastern North Carolina style Finishing Sauce...

 

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

 

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

 

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

post #3 of 5

Sounds like you got a great plan!  The only advice I would add is to give yourself more time than you think you need.  Maybe 4-5 hours extra for the butt and a couple hours with the ribs.  Meat as well as smokers can be finicky.  The meat can always be kept warm without doing any damage in a really low oven or foil, toweled, and coolered. 

post #4 of 5

good luck rolltide. keep us informed.

dannylang

post #5 of 5
Sounds like you have all the bases covered. Just give yourself some extra time like worktop through said. You just never know with a pork button.

Gary
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