Well, it has been a long smokeless spring and summer since my MES died during a Super Bowl smoke. The streak finally ended after my wife bought me a new 40" MES and I got some free time. My daughters 3rd B-day was the 3rd and we had her party this last Sunday. On the menu was 6 slabs of ribs and 2 butts plus several sides.
First off, this Q view was made possible by the following.
TulsaJeff - Over 5 years ago I signed up at SMF and bought Jeff's recipes for his rub and sauce. I have kept those safe all those years until it was time to use my new smoker and they were nowhere to be found. I looked through my computer backups, and all my cubby holes where I tuck notes and what not to no avail. I luckily have a folder in my email that I have saved every SMF email since day one. I found my original receipt from over 5 years ago and sent it to Jeff. He was awesome and hooked me right up! THANKS JEFF!
SoFlaQuer - Your finishing sauce has brought rave reviews every time I have used it and it didn't fail to impress this weekend. Thanks a bunch!
Billbo - Your BBQ sauce was a huge hit. I have made several sauces but this one gets used the most. Thank you!
As for the Qview, sorry it is a bit short on content. I found it difficult to try and stop and get pictures when I was trying to get things set up for serving a hungry crowd. I managed to get several before shots but only a couple after.
Everything turned out better then I figured it would after the hangups I had. The butts, for unexplained reasons took over 16 hours to reach a short temp of 185. I yanked them out anyways, wrapped them, and let them rest. Though it wasn't as tender as I like for pulled pork, it still pulled fairly easy and it worked as evidenced by the approx fist sized portion left over. I smoked the beans with the rib trimmings and only about a cup was left. The cheesy potatoes were gone too fast, and the ribs, well, they always are the first to go so I had to get me a couple and hide in the corner.
I need to calibrate the smoker and see if that was the cause of the looooooong smoke time or if it was just one of those smokes with multiple stalls. Just seems a little too long (16 hours) to not even reach the 200 mark. Over all the recipes and information shared at this site is off the hook and I appreciate all the time and hard work everyone puts in to contribute!
Ribs trimmed, rubbed, and wrapped
Two big beautiful butts and a big bowl of Jeff's rub
All rubbed down
The pulled pork
Everything was smoked at 225 using cherry. I spritzed every hour with apple juice. Used the 3-2-1 method for the ribs as usual and they came out a tad under which is why I suspect the MES for the smoke times being off. I didn't sweat it as I was reheating everything for the party so they got more cook time.
Again, sorry for the miss on the finished ribs. It is much easier to remember to get the shots when you are just smoking for the family at home. Whole different story when "catering" a b-day party.
Thanks again for the help.