addertooth
Smoking Fanatic
SWMBO caught me cleaning the Kamados, and asked "do they do anything but look pretty?" She rightfully pointed out it had been over a month since she had seen any pulled pork. Needless to say, I think everyone can figure out what is on the cook today. While the Big Joe is cruising along at 225, it seemed a shame to waste grill space. So, as well at the three 7 plus pound pork butts, 2 racks of St. Louis ribs were put on the cook as well. The Ribs will be done in time for dinner, the pulled pork will be cooking till almost midnight. The Pulled pork will be vacuum sealed tonight, but served tomorrow.
I got up bright and early today and made a huge batch of rub. The Big Joe was cleaned out and reloaded with lump charcoal and Pecan chunks. The butts were trimmed (thankfully very little trimming was required), then scored through the fat cap. The rub was applied and the butts were on the smoke by 11 am. The ribs had the silver-skin removed from the bone side and the rub was liberally applied. They were tossed into the Joe with the butts.
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I got up bright and early today and made a huge batch of rub. The Big Joe was cleaned out and reloaded with lump charcoal and Pecan chunks. The butts were trimmed (thankfully very little trimming was required), then scored through the fat cap. The rub was applied and the butts were on the smoke by 11 am. The ribs had the silver-skin removed from the bone side and the rub was liberally applied. They were tossed into the Joe with the butts.
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