Kalua Pig and St Louis Ribs

[QueBeard]

Well, today was the first time I wasn't fully satisfied with what I smoked! Not saying much though as it's only my 3rd or 4th time running the Vault .
5 pound butt stuffed with garlic cloves, rubbed with true Hawaiian red sea salt, pepper, and onion powder. This turned out delicious, but I think I made a few mistakes. Next time I really don't want to freeze it. Also, i ran the smoker at 275 and think that maybe a smaller butt should run closer to 225. Flavor was there but parts of the butt were tough to pull. Wasn't super juicy either . This took 8 hours, I pulled it out at 200 and let it rest for half an hour. I asked about this butt the other day, so thanks for the tips!

2 racks of St. Louis style ribs done with a BBQ rub I whipped up. Next time leaving out the white pepper and watching my smoke time. 4 hours, should have pulled them probably around 3.25 as they temped well over 200.

Either way it was fun and the family seemed to enjoy it!

 

[drunkenmeatfist]

I know it is tempting to go by IT, but on pork shoulder I think it's better to use the temp as a guide instead of the deciding factor. Let it go until it is falling apart if you want pulled pork. Also you might want to look into making a good finishing sauce to mix with the pork after you shred it.

 

[amlong88]

That looks good. Ribs look awesome too. I usually pull mine at 203 anything less than 203 i have found is sometimes not falling apart. Another good way is to see if the bone can come out freely.

 

[QueBeard]

Thanks guys!
I really wanted to take it to 203, but was under pressure to get it done in time .
My thermoprobe said 200 but my thermapen was reading 195 in some parts of the butt .
Next time I'm gonna give myself more time. And maybe foil the butt at some point .

 

[SmokinAl]

Everything looks pretty darn good to me!
Great color on those ribs!
Congrats on making the carousel!
Al

 

[Jmt]

Ribs look amazing! Congrats on the carousel ride!

 

[Smoke23]

Yep, everything looks great from here. Congrats on making the carousel!

 

[zerowin]

Great looking cook!

 

[disco]

I think it all looks great!

 

[daricksta]

Well, today was the first time I wasn't fully satisfied with what I smoked! Not saying much though as it's only my 3rd or 4th time running the Vault .
5 pound butt stuffed with garlic cloves, rubbed with true Hawaiian red sea salt, pepper, and onion powder. This turned out delicious, but I think I made a few mistakes. Next time I really don't want to freeze it. Also, i ran the smoker at 275 and think that maybe a smaller butt should run closer to 225. Flavor was there but parts of the butt were tough to pull. Wasn't super juicy either . This took 8 hours, I pulled it out at 200 and let it rest for half an hour. I asked about this butt the other day, so thanks for the tips!

2 racks of St. Louis style ribs done with a BBQ rub I whipped up. Next time leaving out the white pepper and watching my smoke time. 4 hours, should have pulled them probably around 3.25 as they temped well over 200.

Either way it was fun and the family seemed to enjoy it!View attachment 358426 View attachment 358427 View attachment 358428

Everything looks great. my STL ribs look the same way when I pull them. I don't go by IT though. I use the bend test. I used to look at how much the meat has pulled away from the bones but I've since read that's an inaccurate test. I admit I usually get fall off the bone ribs, which is what my family prefers although my like it when the meat tears away from the bone cleanly when you bite it. What didn't you like about the white pepper? With STL ribs, I use a KC sweet and smoky dry rub I'm usually smoking 2-3 racks at a time at 235-250°F for 5-6 hours. I finish them off with BBQ sauce glaze and keep them in the smoker an additional 5-10 to bake the glaze into the meat.

I've only smoked a couple of pork shoulders, each around 5 lbs. I smoke everything at 235-250°F. A lot of people like 225° but for me that makes the cook time too long. As it is a 5 lb. pork shoulder takes around 10-11 hours. Just like with a beef brisket or chucky, I pull at an IT of 202° and then let the meat rest. With a brisket, I wrap it in foil, place it in an empty cooler, pile cloth towels on top of it, and let it rest for 20 min to an hour or whenever dinner is supposed to be served. I bet you could do the same thing with a pork shoulder.

 

[QueBeard]

Thanks everyone!
IT of the butt was 35 degrees when I put it on. Is that too cold? Bordering on frozen .
I may do one more butt at 275 and just get started earlier on it.
As far as white pepper, it was a predominant taste. We like our ribs sweet but spicy. Also going to leave the onion powder off the ribs next time .
I considered a finishing sauce for the pork but had no clue what to use for kalua pork. Maybe ginger and pineapple?

 

[tropics]

Nice job on the smoke
Richie

 

[gmc2003]

Looks good from my vantage point.

Point for sure.

Chris

 

[Bearcarver]

All looks Great QB !!:)
Like.

Be careful you don't kink those Thermo "Cables". That can kill them.

Bear

 

[daricksta]

Thanks everyone!
IT of the butt was 35 degrees when I put it on. Is that too cold? Bordering on frozen .
I may do one more butt at 275 and just get started earlier on it.
As far as white pepper, it was a predominant taste. We like our ribs sweet but spicy. Also going to leave the onion powder off the ribs next time .
I considered a finishing sauce for the pork but had no clue what to use for kalua pork. Maybe ginger and pineapple?

It 's always best to let meat you're about to cook to warm up to room temp before cooking it, or at least let it thaw out u 40-50° IT. Yeah, I know all about he danger zone but I also know from experience what I can get away with without making people sick. But this way all parts of the meat will cook evenly and more quickly. And I like white pepper but never use more of it than 1/8 tsp at a time. When it comes to sauces and rubs, Jeff Phillips, the founder of this SMF feast, has recipes for sale and some you can copy from his website. They're very good. In addition there are recipes to be found online and in cookbooks. To me, a finishing sauce for kaula pork, which sounds Hawaiian, would include fresh or powdered ginger, pineapple juice, soy sauce, garlic powder and perhaps some light brown sugar. I'm also a huge fan of sweet and spicy so perhaps you could also add some chopped jalapeno chiles or add some Sriracha sauce or garlic chili paste for some heat.

 

[QueBeard]

Bear thanks for the tip! When I get home I need to unkink my cables. I tend to treat my stuff a little rough .

Daricksta I will stash that knowledge away!
Yeah, on the white pepper, there had to be at least a tablespoon or two in my bowl of rub, lol.

 

[Bearcarver]

Bear thanks for the tip! When I get home I need to unkink my cables. I tend to treat my stuff a little rough .

I understand---It must be an age thing.
My 46 year old Son treats his stuff a little rough too.

Bear

 

[foamheart]

Bear thanks for the tip! When I get home I need to unkink my cables. I tend to treat my stuff a little rough .

Daricksta I will stash that knowledge away!
Yeah, on the white pepper, there had to be at least a tablespoon or two in my bowl of rub, lol.

Thats why Da Bear gets the big bucks!