Mom's Bday/Memorial Day Ribs and Butt

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coolkayaker

Newbie
Original poster
Jan 9, 2017
24
35
New Berlin, WI
This past weekend we celebrated my Mother's 66th birthday as well as Memorial Day weekend with a smoked Boston butt and some spare ribs. I used a couple recipes and smoke schedules I found here and also a Youtube video that I will link as well.

Friday night injected the butt with a recipe I found from Brandon from B's BBQ Youtube channel.



Pork Butt injection (night before)
wrap in saran wrap before injecting
1 cup apple juice
1/2 cup pineapple
1/4 cup salt
2 Tbls worst
2 Tbls soy sauce
save 1/2 cup for wrapping

8am on Saturday morning I seasoned my butt. For seasoning I first rubbed yellow mustard all over, then used meat tenderizer salt and Rufus Teague Meat Rub. Then loaded it into my MES 130b set at 225 degrees.

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I smoked for the first 4 hours using a blend of hickory, cherry, and maple pellets in the AMNPS.

My butt is starting to firm up! Looking good!
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At noon, the IT temp was just about at 160 degrees so I took it out, threw it in the water pan, and wrapped it in foil using the reserve injection juice for moisture.

It was also time to season my rack of ribs and get that on the smoker as well. For the ribs I rubbed yellow mustard all over, then meat tenderizer salt and a recipe called Meathead's Memphis Dust for the rub. I had made a big batch in the past and use it when I need a good sweet rub. Here is the link:
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe

Meathead's Memphis Dust:
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

Seasoned and ready for some smoke!
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Off to the smoker! (Butt is wrapped on the bottom rack) I also added more pellets for another 4 hours of smoke! Had to cut a chunk of the ribs for the slab to fit. I didn't mind though, it was a nice little taste tester!

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I did not wrap the ribs and just smoked everything for about 5 hours until about 5pm and got the IT of both up to over 200 degrees. Then this is what I ended up with...

Beautiful, full flavored, smoked butt and ribs! Turned out great!
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Thanks for looking!

-coolkayaker
 
Last edited:
Thanks guys! Yes Mom sure was happy. She is originally from Mississippi and has lived in Wisconsin her whole adult life (as have I). She was definitely happy to get some good bbq again!
 
Nice looking ribs and butt. I don't think I've ever seen anyone use tenderizer salt before.

Point for sure
Chris
 
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