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  1. first pork butt

    first pork butt

    • smokedad
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  2. smokedad

    first pork butt

    I smoked my first pork butt this weekend.  I had a 9 lb shoulder butt that I cut in half, and I smoked 1/2 of it on my Weber kettle with charcoal and hickory wood.  As this was my first try at pulled pork, I wanted this to be a baseline for future smokes, so I only put a dry rub on it and didn't...
  3. 20170115_203921.jpg

    20170115_203921.jpg

    • smokedad
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    • Album: first pork butt
  4. 20170115_203705.jpg

    20170115_203705.jpg

    • smokedad
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  5. smokedad

    first time ribs

    Thanks, Al, for the points, although I should probably give you points since I used your rub and technique.  I had some of the leftover ribs for dinner last night, and they tasted just as good. 
  6. first time ribs

    first time ribs

    • smokedad
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  7. smokedad

    first time ribs

    I smoked my ribs this weekend.  I used Al's pork rub and his method for one of the rack of ribs.  I put the rub on the ribs and let them sit in the fridge for about 4 hours.  I put them on the smoker for 3 hours, then foiled them with butter, rub, a little water and sugar.  They turned out...
  8. rib 2.jpg

    rib 2.jpg

    • smokedad
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  9. rib.jpg

    rib.jpg

    • smokedad
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  10. smokedad

    first time ribs

    Thanks, Cal, for trying to set me straight in your own way.  Hopefully ribs will seem easier to do after I have smoked them for the first time.  Per your suggestion, I'll try not to turn them into mush. Thanks again, everyone, for sharing your knowledge, and I will let you know how it goes.
  11. smokedad

    first time ribs

    Thanks, everyone.  Since I have 2 racks of ribs, I thought about doing one Memphis style, and one with the 3-2-1 method.  Is there a problem with doing them like that at the same time if I am going to mop the Memphis style ribs once an hour or so? 
  12. smokedad

    first time ribs

    I have read consistently that thin clear smoke is best.  The hickory I have is a slab of wood that I cut into chunks and put on the charcoal.  Do I just wait until after it burns a little while to put the ribs on so that the smoke is thinner, or is there a better way to get the thin smoke if I...
  13. smokedad

    first time ribs

    Thanks for the tips.  I looked last night, and one rack is labeled pork spare ribs and is about 4 1/2 lbs.  The other rack is labeled St Louis spare ribs and is just under 3 lbs.  Don't know if that makes a difference in cooking times or in the advice I have been given, as I don't know what the...
  14. smokedad

    first time ribs

    I am finally going to try smoking pork ribs for the first time.  I have 2 racks of spare ribs that I am going to do with indirect heat on a Weber kettle using charcoal.  I will try to keep the cook temp to at least 225 throughout the smoke. I am leaning toward doing them using Smoking Al's...
  15. smokedad

    christmas pork loin

    I smoked a pork loin and a 10 lb turkey this weekend for our Christmas with my in-laws.  I did a simple SPOG rub on both of them since I was feeding kids and adults, except for a small portion of the loin where I tried a rub made of brown sugar, kosher salt and chili powder.  Both meats turned...
  16. smokedad

    Lost pork rub recipe

    I know I'm late getting on this thread, but I think you are talking about Meowey's rub.  I was just doing a search for pork rubs and came across it.  put that in the search box and it should bring it up.
  17. smokedad

    christmas pork loin

    I did make the mahogany sauce this weekend minus the garlic and whiskey, and man was that good.  The whole family loved it.  I guess I will be serving that with the loin this coming weekend.  Now to decide on a rub........
  18. smokedad

    christmas pork loin

    Thanks, everyone, I think I will keep it simple and just use a rub and some apple wood for smoke.  I looked up the mahogany sauce and I think I will have to try that based on the rave reviews it got.  Anything with bacon can't help but be great. 
  19. smokedad

    christmas pork loin

    Thanks, everyone, I think I will keep it simple and just use a rub and some apple wood for smoke.  I looked up the mahogany sauce and I think I will have to try that based on the rave reviews it got.  Anything with bacon can't help but be great. 
  20. smokedad

    christmas pork loin

    I have been asked to smoke a pork loin for Christmas dinner.  I smoked one before the way Al has done it, in a pan of chicken broth with some rub on it, but I let the IT go higher than I wanted before taking it off the smoker so it wasn't as juicy as I wanted.  I have read in other posts of...
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