Morning Smokers. Wanted to share a few pictures I took of a cook over the weekend. Had a small gathering for a kid we have known and kind of taken under our wing for the last several years due to certain circumstances going on with his family. Anyways he was slated to graduate this year and has enrolled in the Army. Covid kind of crapped on graduating. He ships off for basic training in about a week. His 18th birthday is at the end of July. Graduation/Going Away/Birthday Party all in one.
Time to do some prep.
Someone else had provided the ribs, Normally I buy the precut STL's but hey not a bad price for full spares. This shows a pretty good example of how to trim into STL's.
6 racks trimmed up ready to go.
Butt seasoned up and ready to go. Let this one roll over night at 225 with char hickory pellets. Threw it in the pan I had placed underneath it to begin with at 160 and wrapped in foil.
Next morning. Membranes removed(done prior) and seasoned up ready for some smoke.
Butt done at 205 and wrapped up in the cooler. Look at all those juices. Something about letting it sit and cook in its own fat and then rub you added that just adds so much flavor to it IMO.
Ribs rolling nicely around 250ish. Hickory chunks.
Wrapped in butcher paper around the 3 hour mark. Love this stuff!
Took about 5 1/2 hours. I like them around the 195 range. Tender and nice clean bite through but not quite FOTB.
Had a couple spares, a little PP, some homemade pasta salad, and a side salad.
Everything turned out well but I think the ribs were the star of the show. The boy had a great time. Told him he better eat up and enjoy the next few days! He will be at Ft. Benning in GA for the next several months at least. Thanks for looking.
John
Time to do some prep.
Someone else had provided the ribs, Normally I buy the precut STL's but hey not a bad price for full spares. This shows a pretty good example of how to trim into STL's.
6 racks trimmed up ready to go.
Butt seasoned up and ready to go. Let this one roll over night at 225 with char hickory pellets. Threw it in the pan I had placed underneath it to begin with at 160 and wrapped in foil.
Next morning. Membranes removed(done prior) and seasoned up ready for some smoke.
Butt done at 205 and wrapped up in the cooler. Look at all those juices. Something about letting it sit and cook in its own fat and then rub you added that just adds so much flavor to it IMO.
Ribs rolling nicely around 250ish. Hickory chunks.
Wrapped in butcher paper around the 3 hour mark. Love this stuff!
Took about 5 1/2 hours. I like them around the 195 range. Tender and nice clean bite through but not quite FOTB.
Had a couple spares, a little PP, some homemade pasta salad, and a side salad.
Everything turned out well but I think the ribs were the star of the show. The boy had a great time. Told him he better eat up and enjoy the next few days! He will be at Ft. Benning in GA for the next several months at least. Thanks for looking.
John
