- Joined Jun 15, 2012
Fantastic cook Gary. I appreciate your effort all the way over here. Looks like a meal i'd gladly pay for.
It all looks superb, Gary. What kind of wood did you use for the smoke?
GARY’s PRIME RIB AND PORK BUTT
I have been in the mood for Prime Rib for a while, so I pulled one out of the freezer and into the Fridge for a slow thaw. My wife asked me, since I was already going to smoke would I throw on a Pork Butt for one of my Grandsons friends’ family. I said well if I am going to do that I need to do some beans, links and BBQ sauce.
So here we go……
11/10/15 Outside Temp. 49°
6:30 AM --- Fired up smoker, Pulled Butt out of Fridge
7:00 AM --- Prepped Butt, EVOO & My Rub
7:30 AM --- Smoker at 250°, Put the Butt on
8:30 AM --- Rendered bacon, added onions and Jalapeño pepper, beans
and other seasonings.
9:00 AM --- Beans on, added another split, still rocking along at 250°
(Note :) added splits as needed to maintain 250 °
1:30 PM --- Dampened back the heat to 225° put on Prime Rib pulled the
Maintained 225° till end of smoke
2:00 PM --- Links on
5:00 PM --- Pork Butt & Links ready
5:30 PM ---Prime Rib Ready.
I pulled the Butt and got links, beans, sauce, buns and chips ready to deliver.
Prime Rib Rested on the counter for about 20 min.
I picked up several of these $6.99 lb
Bears school of cross cuts
Some L&P Thick and SPOG
Wrapped and back in the fridge till smoke time
Pork Butts $.97 lb
Butt with EVOO and my Rub
Beans waiting on their turn
Butt had been on about an hour and a half before
I put the beans on
Prime Rib out of the fridge and resting quietly
waiting on its turn
You can see all that great flavor dripping down
into the beans
Prime Rib on, Beans are off
Added the links
I sneaked a shot of the PR
Shot of the Beans after they were smoked and stirred
to blend in all that great dripping flavor
I pulled the Butt and let it rest for a few, Temp was 208º
Bone slid right out, I did not wrap wanted a heavy bark
Butt pulled, everything ready to wrap and be delivered
And the real star of the smoke
Trimmed the bones out for me later on
And a couple of slices
This is super juicy and tender
This PR was fantastic, If you have never had Smoked PR you have got to try this
ten times better than oven cooked.
Thanks for Looking
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