Divisional Round Weekend in the NFL meant smoking some pork for dinner on Sunday. I ended up going with 2 racks of baby backs and a small picnic pork shoulder. Picked things up Saturday morning, rinsed, trimmed then applied mustard and rubs. For the ribs, I used a Clubhouse Chipotle Mango 1:1 with brown sugar, and the shoulder for Clubhouse Southern Style BBQ 1:1 with brown sugar.
Sunday morning, fired up the MES at 8am and put in the AMNPS with pellets to dry during the preheat. 845-9am pulled out the AMNPS and put in the pork shoulder. Lit AMNPS and let it burn for 10-15 minutes. Once I had a nice cherry, blew it out and put back in the smoker. Let the smoker do its thing and went in to watch some pregame.
Noon on Sunday, put the ribs in and hooked up my Thermopro TP-08 to monitor the shoulder and smoker temps. Time to watch the Jaguars lay a beating on the steelers!!
2:30pm, shoulder at 160 time to foil the ribs and the shoulder. Foiled the shoulder with "SoFlaQ'uers finishing sauce" I got from this website.(1 cup cider vinegar, 2 tbps brown sugar, 1 tsp cajun seasoning, 1 tsp black pepper, 1 tsp red pepper flakes). Foiled the ribs with some apple juice and bbq sauce.
430pm, shoulder is at 205 pull and bring inside to rest/keep warm until dinner at 6. Left foiled and wrapped with towels on the counter.
5pm, pull ribs from foil, add some sauce and back on the smoker to set things up. Pulled at 545 and they were pretty well FOTB which is how we like them.
One thing I noticed, was the smoker was struggling today to keep temperatures. When I added the ribs, it shot down to 180-190 and did not seem able to climb above 215 or so. I think my issue was having the chip tray and loader completely removed, and the wind was blowing in the loader hole. That is why some of my times were adjusted to go a little longer to make sure everything was cooked how I wanted. When I foiled everything, I removed the AMNPS, added the chip loader back in and shut the vents down to help stabilize things. I also ran the smoker around 250 while foiled.
6pm. Dinner is served. Pulled Pork, Baby Back Ribs, with Baked Potatoes, Green Beans and some Cucumber w Vinaigrette.
Overall it was a great day for football and smoking. Ended up with some tasty food and some exciting games.
Sunday morning, fired up the MES at 8am and put in the AMNPS with pellets to dry during the preheat. 845-9am pulled out the AMNPS and put in the pork shoulder. Lit AMNPS and let it burn for 10-15 minutes. Once I had a nice cherry, blew it out and put back in the smoker. Let the smoker do its thing and went in to watch some pregame.
Noon on Sunday, put the ribs in and hooked up my Thermopro TP-08 to monitor the shoulder and smoker temps. Time to watch the Jaguars lay a beating on the steelers!!
2:30pm, shoulder at 160 time to foil the ribs and the shoulder. Foiled the shoulder with "SoFlaQ'uers finishing sauce" I got from this website.(1 cup cider vinegar, 2 tbps brown sugar, 1 tsp cajun seasoning, 1 tsp black pepper, 1 tsp red pepper flakes). Foiled the ribs with some apple juice and bbq sauce.
430pm, shoulder is at 205 pull and bring inside to rest/keep warm until dinner at 6. Left foiled and wrapped with towels on the counter.
5pm, pull ribs from foil, add some sauce and back on the smoker to set things up. Pulled at 545 and they were pretty well FOTB which is how we like them.
One thing I noticed, was the smoker was struggling today to keep temperatures. When I added the ribs, it shot down to 180-190 and did not seem able to climb above 215 or so. I think my issue was having the chip tray and loader completely removed, and the wind was blowing in the loader hole. That is why some of my times were adjusted to go a little longer to make sure everything was cooked how I wanted. When I foiled everything, I removed the AMNPS, added the chip loader back in and shut the vents down to help stabilize things. I also ran the smoker around 250 while foiled.
6pm. Dinner is served. Pulled Pork, Baby Back Ribs, with Baked Potatoes, Green Beans and some Cucumber w Vinaigrette.
Overall it was a great day for football and smoking. Ended up with some tasty food and some exciting games.
