The black box rocks again - babybacks & siroin tip pork roast

[slapaho_injun]

Did 6 racks of babybacks for me, a sirloin tip pork roast for one neighbor & some chicken wings after the pork, for my other neighbor. Everything turned out fantastic! vacuum sealed & froze the ribs we didn’t eat tonight.

 

[SmokinLogs]

Must be a black box of magic. Everything looks delicious. I love the color on those ribs. Good job.

 

[flatbroke]

Looks great.

 

[gmc2003]

Looks really good to me. Nice full smoker, and damn good color on the ribs.

Point for sure.

Chris

 

[SmokinAl]

Everything looks fantastic!
Especially the ribs!
Al

 

[chilerelleno]

I like the Black Box as much as I like the Ribs.
Like!

 

[slapaho_injun]

I put brown sugar, pure maple syrup, hot water & just a little apple cider vinegar into a spray bottle and sprayed the pork every 30 minutes. I think that made the color perfect and kept them from drying out. 3 hrs at 225 then took the picture.

Wrapped them in foil with some bbq sauce and put them back in for another 2 1/2 hrs. Let them rest in foil for a while before we ate. They were absolutely the best I’ve done yet. Fall off the bone delicious, just the way we like them.

I use hickory wood for the heat source/smoke.

The pork roast was a first for me. I did that with the ribs. Sprayed it every 30 too. Pulled at 145 just like the pros said to. Then wrapped it in foil, let it rest in the cooler for an hour before I removed the foil and set it in the pan of drippings, covered with foil and delivered it to the neighbor. Looks fantastic but I’ll have to wait to hear how it was, from the neighbor I smoked it for.

 

[slapaho_injun]

I like the Black Box as much as I like the Ribs.
Like!

I feel the same way. Best money I ever spent. Runs like a clock too. Almost too easy to cook with it. Took only 4 split hickory logs (12”) for the whole smoke.

 

[HalfSmoked]

Great looking cook the food all looks great. Never seen anything like the black box interesting unit.

Warren

 

[daveomak]

The grub looks AWESOME !!! How do you control the temperature of the black box... Just curious....

 

[slapaho_injun]

My neighbor built it for me. Insulated with roxul.

The grub looks AWESOME !!! How do you control the temperature of the black box... Just curious....

i just use hickory wood, dried & split 12” pieces. Usually two at a time, set in a 13.25” cast iron pan in the lower firebox. The pan is on a raised grate , about 1 1/2” off the floor of the firebox. I do cheat a little, just to get the wood started. I start my Webber grill with a little charcoal and when they are white.....I put them in the cast iron pan. Transfer the pan to the firebox and put my first two hickory sticks in on the coals. I also have a ThermPro TP20 thermometer with the remote so I can monitor box & meat temp with the remote, from inside my home or from the back deck. The smoker runs perfect as long as I keep a small fire and occasionally adjust the intakes or the exhaust vent. Almost effortless to keep it at 225 wide open.

 

[daveomak]

Sounds good... I like it....

 

[HalfSmoked]

slapaho_injun Thanks for the like it is greatly appreciated.

Warren