Spare Ribs and Pulled Pork

Discussion in 'Pork' started by ibdagriz, Feb 2, 2015.

  1. ibdagriz

    ibdagriz Fire Starter

     All of this is the fault of everyone on this forum for all these recipes and smokes that are just ridiculously delicious.. LOL..

     I keep reading about different things you cats decide to smoke and they sound just too good not to try. The pulled pork is unbelievable as are the turkey smokes and prime rib roasts. Bear's dried beef is another whole episode of wow..

     I get to reading about buckboard bacon and all of that line of threads and it sounds excellent to try. I always hate what I see in the stores and figure I can't really mess it up too bad and the trash does go out once a week in case. Probably why everyone else does it too.. Kroger down here has butts on sale, so off we go hunting bacon butts..

     I pick up three and have the butcher de-bone one and cut it in half for me as I know zip about cutting meat up to make it resemble anything edible as a rule. Well he does the cutting and apparently removed the fat cap on the one he cut for me as it had none on it when I unwrapped it later. I'm not thrilled but unwrap the other butt I was gong to use also and it is perfect for bacon with a decent cap on it and had a good seam to cut along for me. I de-boned it and cut it in half and put it in TQ and CGB pepper curing in two bags and used the other pieces from the first butt roast for what will become pulled pork ham with TQ and brown sugar curing in those bags.

     So now I was going to do another pulled pork butt (as I am out suddenly) so I prepped the third butt for pulled pork and put it in the fridge wrapped for a Sunday smoke.

     I also picked up a rack of spare ribs, after seeing all of those rib posts, and worked out the numbers to allow me to do the butt and ribs together.

     I followed Bear's pulled butt smoke instructions like before and put on the butt at 5AM Sunday morning.

    By 10AM I was ready to add the ribs and had the temp in the smoker where the ribs would work for me. Using the 3-2-1 method with some Williams pork rub. Not a real sugar fan on ribs myself.

     Around 1:30 I wrap 'em and add a little apple juice and back on for two hours. I also am at temp on the butt and foil it in a pan with some apple juice also.

     4PM I unwrapped the ribs and put 'em back on for one more hour.

     Here's what they looked like at 5:15 when I pulled 'em.

    They're cut in two pieces to fit in the MES 30 of mine. Thinner piece was on top rack.

    Here's a shot of one sliced for effect.

     Plated up. Bones slid out cutting them in half of course.

    And the pulled pork butt came out around 8PM. I just barely tried some but it is good too.

    My name is Griz and I have a smoking problem..

    Last edited: Feb 2, 2015
    crazymoon and bearcarver like this.
  2. Griz [​IMG]  It looks great!

    Happy smoken.

  3. Nice smoke Griz

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Everything looks Awesome Griz!!![​IMG]

    I'd be on that stuff in a Flash!!![​IMG]

    Well---I don't move that fast any more, but I'd be on it !!

    Looks Mighty Tasty!![​IMG]-----------------------[​IMG]

  5. ibdagriz

    ibdagriz Fire Starter

     Thank you sir. Just following you guys around playing copy cat so far..

     I told Gary the wife is putting that dried beef into these mini omelettes she makes for work and loves them.

     The AMNPS is supposed to be in tomorrow and I am looking forward to that..

     You are the best dude. Many thanks for the help..

  6. Copy cat is fine if you copy the right people.

    Happy smoken.

  7. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking eats! Way to address your smoking problem early,glad to see your getting the help you need!:grilling_smilie:
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Griz, nice looking grub !
  9. shaggy91954

    shaggy91954 Meat Mopper

    You're obviously a smokeaholic Griz, but atleast you admit it and that's half the battle.  But be warned................there is no known cure.
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Griz!!

    You should follow Mrs Griz around with a camera, next time she makes those "Mini Omelettes", and give us a How-To!!

    They sound Awesome!!

  11. ibdagriz

    ibdagriz Fire Starter

     I'll be happy to. Made up ahead of time and taking toast or and English muffing along with her to work she is set up.

     Just between you and me here, she's got a little devil in her too. She took in some of that pulled pork and warmed it up in the kitchen area at work and said she sort of waved the plate around the office on her way back to her office and had folks standing up asking her what she had on the plate.. LOL..

     My kind of girl right there..

  12. Boy those sound good, I'm with Bear

  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh No!!!

    Now you're gonna have to make a lot more next time!!![​IMG]

  14. ibdagriz

    ibdagriz Fire Starter

     She's telling me this morning she wants to give some items to her aunt and uncle who are always giving us venison sausage. I may be in for a couple more sessions to get what she wants done.

     Eye of round and pork butts are on sale at a couple of spots, so we may be in trouble.. LOL..

  15. bonzbbq

    bonzbbq Smoke Blower

    Hey Griz, nice job on the pork, tell the better half that was just mean [​IMG]  she has to see them again tomorrow, better bring more to hold off an attack. Bonz
  16. ibdagriz

    ibdagriz Fire Starter

     Thanks.  I cracked up on her telling me about it.

  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific food, Griz. Sounds like you have become a pitmaster!

  18. What they all said [​IMG]     Awesome smoke !

Share This Page