My Super Bowl Cook

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retfr8flyr

Smoking Fanatic
Original poster
OTBS Member
May 20, 2013
613
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Providence Forge, VA
Here is my Sunday cook, on my Timberline 1300, for a party I had. Three racks of St Louis style ribs and 3 Boston butts. This is my first cook with St Louis style in many years, as I usually make Baby Backs, store had them on sale for $1.99 lb, so couldn't pass them up. They turned out really great and everyone loved all the food. I used a home made rub on the Butts and OakridgeBBQ Dominator Sweet Rub on the ribs. Really liked the Oakridge rub on the ribs. Cooked at 175° on super smoke for 2 hrs, then increased to 225° still on SS, for another 2 hrs. I then increased to 275° to finish them off. The ribs took almost 6 hrs and the butts took 12 hrs. I pulled the ribs at the 4 hr mark and wrapped them in foil and put them in a cooler. When I though the butts had a couple of hours to go, I put the ribs back on to finish. This was a straight through cook, no spritzing, or sauce applied, everything was pulled, wrapped and held for an hour. I only got the one picture, as things were very hectic.


 
Looks great, full smoker of excellent food.

Point for sure.
Chris
 
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man that is a lot of food. congrats
 
Everything looks great!

How did it work out taking the ribs out letting them rest and finishing them later? Never thought to try it

First time I have tried it, as I am new to the pellet grill. With my Kamado Joe I would just put the ribs on later because smoke flavor was not an issue. With the Timberline I wanted the ribs to get the super smoke advantage, so I came up with this idea. They really came out great, when I pulled them out of the cooler they were still too hot to handle without gloves, so I don't see any problems with this method. The ribs were still very moist and perfectly done. The pulled pork was also very good. Here are a couple of pics of my last cook with butts and my rub.








These turned out just like the pics. I love my Timberline, it's really turning out some great food.
 
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First time I have tried it, as I am new to the pellet grill. With my Kamado Joe I would just put the ribs on later because smoke flavor was not an issue. With the Timberline I wanted the ribs to get the super smoke advantage, so I came up with this idea. They really came out great, when I pulled them out of the cooler they were still too hot to handle without gloves, so I don't see any problems with this method. The ribs were still very moist and perfectly done. The pulled pork was also very good. Here are a couple of pics of my last cook with butts and my rub.








These turned out just like the pics. I love my Timberline, it's really turning out some great food.

Good looking BB man! Might try your rib method next time I don’t have 2 smokers going at once
 
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