MamaMac
Newbie
- Jun 29, 2020
- 23
- 55
So I got brave and purchased a 7.2 lb Boston butt, and two racks of baby back ribs.
I injected the butt with Mr. Macs secret sauce, rubbed our house blend all over the outside of the butt and ribs. Let rest in the fridge for 12 hours.
Set the smoker at 225° at about 9:30 this morning.
smoked until about 12ish.
Pulled them off, wrapped in foil, and turned up the heat to 325°. Left them till about 3:30ish.
Took them off and put them in my cooler, wrapped in a towel.
Let sit for an hour. That was the longest hour of my life. I was about to have a fit to look at them. But almost every post I have read on here said not to unwrap.
So I smoked homemade Mac & cheese with bacon, corn on the cob, a pan of sliced zucchini and squash coated in olive oil salt pepper and garlic, and smoked several cloves of garlic.
Here are the results...I squealed like a pig when the bone slid right out!
I injected the butt with Mr. Macs secret sauce, rubbed our house blend all over the outside of the butt and ribs. Let rest in the fridge for 12 hours.
Set the smoker at 225° at about 9:30 this morning.
smoked until about 12ish.
Pulled them off, wrapped in foil, and turned up the heat to 325°. Left them till about 3:30ish.
Took them off and put them in my cooler, wrapped in a towel.
Let sit for an hour. That was the longest hour of my life. I was about to have a fit to look at them. But almost every post I have read on here said not to unwrap.
So I smoked homemade Mac & cheese with bacon, corn on the cob, a pan of sliced zucchini and squash coated in olive oil salt pepper and garlic, and smoked several cloves of garlic.
Here are the results...I squealed like a pig when the bone slid right out!
now!
