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Got my parents in town for a visit to see the grandson and they requested some good bbq. All I had to say was ribs and it was on.
I had one rack of babybacks in the freezer and got one rack of st. louis at the store.
All rubbed up with love and into the fridge for a few hours.
Pulled from...
And done! After 18 hours I have achieved pork goodness. Pulled it just under 200* and into foil and towels in the cooler for an hour. I was very pleased with my first attempt, gained a lot of confidence cooking a large piece like this.
Now I know what bark is!
Had to take a pic mid pull...
Thanks for all the advice everyone, that's what makes this forum so nice. Thanks for the tip about the probe Disco I will give that shot when it gets close. Sitting at 167* right now, getting closer and I'm getting hungry.
Yeah i think I'm gonna let it ride, sitting at 163 right now. From all that I have read 200-205 sounds like the average IT to pull it and rest it for PP but by all means correct me if I'm wrong. I have learned so much from reading posts here and look forward to learn as much as possible...
Well after a lot of coffee I managed to fall asleep but after 7 hours the butt has an IT of 154
Its coming along great, getting some nice bark and the smell is fantastic. My next decision, to foil or not to foil. I suppose I will make that choice when it hits 165 or so. Now onto more...
Smoking my first butt as we speak for an early 4th of July since Ill be working that day. Found myself a nice 7# bone in on sale. Threw down some rub and its into the fridge for about 12 hours to soak it up in flavor town. Rub is a brown sugar/ paprika base with SPOG and chili powder.
A...