- Aug 9, 2013
- 37
- 12
The benefits of working most weekends leaves me with the opportunity to have a great day off on a Monday.
Picked up two bone out pork butts and 10 racks of ribs Friday.
Hit both the racks and butts with dry rub Saturday after to get ready for the smoker this morning. I personally like to rub the meat well ahead of time. Just personal preference and in my experience found the flavour hit nicer over that period
Drove out to the country where we have the smoker and got it nice and hot this morning. I prefer to get the smoker blazing hot and then modify after an hour of heat.
Smoker was sitting at roughly 225 at the point I put the butts in. I am using a mix of Apple and cherry logs with an initial blast of cherry chips (soaked in cherry juice) for the first 2 hrs of the smoke. I like to hit the meat with intense flavour at the beginning of the smoke then scale back to just logs for the remainder of the smoke
Ribs will hit the smoker in about an hour. I like to use the 2-2-1 method. Foiling in the middle. Found that the 3 hours at the beginning is a little too long. Have found in the past that if I hold onto about 2-2-1 I get a more firm rib.
Sent from my iPhone using Tapatalk
Picked up two bone out pork butts and 10 racks of ribs Friday.
Hit both the racks and butts with dry rub Saturday after to get ready for the smoker this morning. I personally like to rub the meat well ahead of time. Just personal preference and in my experience found the flavour hit nicer over that period
Drove out to the country where we have the smoker and got it nice and hot this morning. I prefer to get the smoker blazing hot and then modify after an hour of heat.
Smoker was sitting at roughly 225 at the point I put the butts in. I am using a mix of Apple and cherry logs with an initial blast of cherry chips (soaked in cherry juice) for the first 2 hrs of the smoke. I like to hit the meat with intense flavour at the beginning of the smoke then scale back to just logs for the remainder of the smoke
Ribs will hit the smoker in about an hour. I like to use the 2-2-1 method. Foiling in the middle. Found that the 3 hours at the beginning is a little too long. Have found in the past that if I hold onto about 2-2-1 I get a more firm rib.
Sent from my iPhone using Tapatalk
