I'm the dad but as we all know, the best day we can think of is cooking as much as possible. Cooking up a 7lb boneless butt split in two from Costco and 3 racks of spares.
Seasoned the butts up last night with a simple SPOG/paprika/slap ya mama/ brown sugar and vac sealed em just to keep fridge from reeking and maybe help the salt get a little deeper into em.
Got the WSM 22 roaring at 6 and butts on by 7, and I try to cook about 240-270° so should be good to pull by 4 or 5. Haven't wrapped yet and may not, I'm 7hr in and the bigger one is hanging out at about 183 so I'll see where we are in an hour. Gonna pull and serve with some nice typical eastern North Carolina style thin red pepper and vinegar.
Ribs went on at noon and are looking good. 3 racks of St Louis in very simple salt/pepper/paprika/light brown sugar. May do a half hour in foil but may just let em go sans foil as I have been periodically spritzing with cider/ACV combo and there's no sign of drying out. Going to glaze with a honey/sriracha elixir for a nice combo of sweet/bright chile flavour for last hour. I always aim for clean bite marks but still on bone, almost like the texture of a lean but tender sirloin steak. Sometimes I even find they stay on bone but are too soft so what can I say, I'm hard to please. Gotta be just right and hopefully I can nail it. Have considered Al's international temp method but I don't trust my maverick probe in such a thin piece of pork. Maybe I'll get a razor thin thermopop and attempt it but typically I go by looks and intuition and I'm usually pretty much bang on.
Edit to add, I'm running Royal Oak briqs and maybe half a dozen chunks of apple throughout cook.
The Mrs is making some nice cabbage and French fries for sides, my little girls are enjoying the summer heat in the backyard and father-in-law and sister-in-law will be joining so it ought to be a nice cook overall.
Happy father's day to the other pa's on here. I'll update pics as cook continues.
Ribs just as they hit fire
Butts at about 4hr
Brown rum with lime, pineapple, drop of bitters and crushed ice. These keep the cook hydrated and cheerful. Ice cold beer is equally effective.
Seasoned the butts up last night with a simple SPOG/paprika/slap ya mama/ brown sugar and vac sealed em just to keep fridge from reeking and maybe help the salt get a little deeper into em.
Got the WSM 22 roaring at 6 and butts on by 7, and I try to cook about 240-270° so should be good to pull by 4 or 5. Haven't wrapped yet and may not, I'm 7hr in and the bigger one is hanging out at about 183 so I'll see where we are in an hour. Gonna pull and serve with some nice typical eastern North Carolina style thin red pepper and vinegar.
Ribs went on at noon and are looking good. 3 racks of St Louis in very simple salt/pepper/paprika/light brown sugar. May do a half hour in foil but may just let em go sans foil as I have been periodically spritzing with cider/ACV combo and there's no sign of drying out. Going to glaze with a honey/sriracha elixir for a nice combo of sweet/bright chile flavour for last hour. I always aim for clean bite marks but still on bone, almost like the texture of a lean but tender sirloin steak. Sometimes I even find they stay on bone but are too soft so what can I say, I'm hard to please. Gotta be just right and hopefully I can nail it. Have considered Al's international temp method but I don't trust my maverick probe in such a thin piece of pork. Maybe I'll get a razor thin thermopop and attempt it but typically I go by looks and intuition and I'm usually pretty much bang on.
Edit to add, I'm running Royal Oak briqs and maybe half a dozen chunks of apple throughout cook.
The Mrs is making some nice cabbage and French fries for sides, my little girls are enjoying the summer heat in the backyard and father-in-law and sister-in-law will be joining so it ought to be a nice cook overall.
Happy father's day to the other pa's on here. I'll update pics as cook continues.
Ribs just as they hit fire
Butts at about 4hr
Brown rum with lime, pineapple, drop of bitters and crushed ice. These keep the cook hydrated and cheerful. Ice cold beer is equally effective.
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