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    • mikeworthington
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    • Album: Ribs for supper with pix
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    • Album: Ribs for supper with pix
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  9. mikeworthington

    Pulled Pork questions

    Yes. You have to get it up to 195 or so to break down the connective tissues and make it easy to pull. I have gone as hot as 215 and it was still good but I wouldn't recommend you do that on purpose. I like 200-205 because the bone will just about fall out when you move it off the pit, but...
  10. mikeworthington

    Rubs

    Here's the one I use. It's a Kansas City style that's sweet and spicy. You can add some white sugar to make it sweeter if you need to. Ingredients:     1/2 cup brown sugar     1/4 cup paprika     1 tablespoon black pepper     1 tablespoon salt     1 tablespoon chili powder     1 tablespoon...
  11. mikeworthington

    Finally made it back to show build pics...

    Awesome smokehouse! Waiting on food pics! Michael
  12. mikeworthington

    My version of KC style BBQ sauce

    Around here we prefer the sweeter, spicier KC style sauce and usually just buy KC Masterpiece brand. Well, on occasion you just need a bunch for whatever reason and you can't buy it around here in gallon jugs like you can Cattleman's or Sweet Baby Ray's so my solution was to take generic KC...
  13. mikeworthington

    Pulled Pork questions

    I mostly cook Boston Butts. For 2 8#--10# roast I inject with a simple solution of: 1 cup Apple Juice 1 cup Water 1/2 cup Brown Sugar 1/2 cup Salt 1 TBS Soy Sauce 1 TBS Worcestershire Sauce Then a simple rub of: 1 cup brown sugar 1/2 cup paprika   2 tablespoons black pepper 2...
  14. mikeworthington

    4th of July and 4th generation pitmaster smoking pork w/pix

    You're quite welcome. By all means, get her out there and let her get her hands dirty! I didn't do stuff like this with my girls when they were young - I was too busy trying to make a living so I'm trying to make up for it now. Jayda will be 5 on October 1 and she loves BBQ!  As a matter of...
  15. mikeworthington

    Hello From W KY

    Some of the best pulled pork I've ever eaten in my life came from a little restaurant just outside of Wickeliff, KY(spelling?) back in 1980.  It was so good it would have been a crime to touch it with a drop of sauce. I've spent the better part of the last 35 years trying to duplicate it and...
  16. mikeworthington

    My Shot at Fattie Cordon Bleu

    Can you Fed-Ex me a chunk, please? You done flung a cravin' on me! Michael
  17. mikeworthington

    4th of July and 4th generation pitmaster smoking pork w/pix

    Well, I did actually cook it hotter than most do. I cooked at around 275 for most of 4 hours, then wrapped it and put it back  on at 250 for another 2 hours. That gave me an IT of right at 200 degrees. Slightly overcooked for most people but perfect for my old teeth. The bone fell out when we...
  18. mikeworthington

    I did my first pulled pork this weekend.

    Congratulations on a successful smoke. Glad it worked out for you. My first butt, I let my fire get too hot, plus I didn't wrap so it dried out pretty bad on the first 3/4 inch or so. Inside was great but the bark was just that; like the bark on a red oak! :) Michael
  19. mikeworthington

    4th of July and 4th generation pitmaster smoking pork w/pix

    Thanks so much for the great comments guys. I've got 4 grandsons but she's the only granddaughter, plus she lives with us so you can imagine...she's Papa's baby girl! We watch a lot of BBQ Pitmasters and when we were getting ready to put the butt on the pit she asked me "Are you gonna cook it...
  20. mikeworthington

    Fatties - QView

    Looks awesome! I personally don't care for asparagus, or ground turkey but it made a beautiful fatty! I'd have to try it anyway it looks so good. Michael
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