Hi all
I'm new with the Q-view but not to the site. I've been lurking around for a few years. Anyway, The weather kinda broke here in NE Ohio this week and I need a Q fix BAD! . Tuesday I did two racks of spares trimmed St. Lewie style with the trimmings for some beans and a 7lb. shoulder for pulled pork. Here's the details.
I rubbed the ribs with mustard then with Weber's Kansas City Style BBQ Rub and a little extra brown sugar. Normally I don't use store bought rubs but this one looked and tasted pretty good out of the bottle. For the shoulder I rubbed with mustard and the Weber's and no extra brown sugar. In the fridge overnight and into the GOSM at 7 am next morning using hickory and mesquite chunks. Set the Big Block to 230.
Pulled ribs after 3 hrs on smoke, wrapped in foil with some butter, brown sugar and a 50/50 mix of apple cider vinegar and apple juice.
Then back in for 2.5 hrs. I kinda of cheated a little on this as I finished rid glaze in the oven under the broiler so I wouldn't have to keep opening the smoker door while the shoulder was still going. I made the rib glaze mixing ketchup. brown sugar,apple cider vinegar,garlic power, onion power,cayenne pepper,black pepper and chili power a few drops of mustard and Franks Hot sauce. When I took the foiled ribs out of the smoker I wrapped and probed the shoulder with the Maverick .IT was 150 and pulled shoulder out when it hit 205. Wrapped shoulder in a couple of bath towels in put in a cooler for 2 hrs. Now for the Q-View, I hope?
Ribs all rubbed up
Out of foil and ready for a Glaze
One Glazed for dinner and the other one went in the freezer
Gotta love those rib trimmings in da beans
Now for the pulled pork
All in all everything turned out great and my belly is full !! Life is good.
The next day I did a 7 lb top round for sammies. I'll do a Q-view on that smoke as soon as I can find the file I put the pics in. dahh
I'm new with the Q-view but not to the site. I've been lurking around for a few years. Anyway, The weather kinda broke here in NE Ohio this week and I need a Q fix BAD! . Tuesday I did two racks of spares trimmed St. Lewie style with the trimmings for some beans and a 7lb. shoulder for pulled pork. Here's the details.
I rubbed the ribs with mustard then with Weber's Kansas City Style BBQ Rub and a little extra brown sugar. Normally I don't use store bought rubs but this one looked and tasted pretty good out of the bottle. For the shoulder I rubbed with mustard and the Weber's and no extra brown sugar. In the fridge overnight and into the GOSM at 7 am next morning using hickory and mesquite chunks. Set the Big Block to 230.
Pulled ribs after 3 hrs on smoke, wrapped in foil with some butter, brown sugar and a 50/50 mix of apple cider vinegar and apple juice.
Then back in for 2.5 hrs. I kinda of cheated a little on this as I finished rid glaze in the oven under the broiler so I wouldn't have to keep opening the smoker door while the shoulder was still going. I made the rib glaze mixing ketchup. brown sugar,apple cider vinegar,garlic power, onion power,cayenne pepper,black pepper and chili power a few drops of mustard and Franks Hot sauce. When I took the foiled ribs out of the smoker I wrapped and probed the shoulder with the Maverick .IT was 150 and pulled shoulder out when it hit 205. Wrapped shoulder in a couple of bath towels in put in a cooler for 2 hrs. Now for the Q-View, I hope?
Ribs all rubbed up
Out of foil and ready for a Glaze
One Glazed for dinner and the other one went in the freezer
Gotta love those rib trimmings in da beans
Now for the pulled pork
All in all everything turned out great and my belly is full !! Life is good.
The next day I did a 7 lb top round for sammies. I'll do a Q-view on that smoke as soon as I can find the file I put the pics in. dahh
