Pork Butt & St. Louise Ribs on the KAT Reverse Flow

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kevin james

Smoking Fanatic
Original poster
Jul 30, 2012
484
394
Sacramento, CA
I fired up the Kat 24x48 reverse flow yesterday for some pork butt and ribs.

Ribs were St Louise style with two different rubs. Sprayed both with apple cider vinegar as a binder, then one rack with my normal SPG treatment, and the other got rubbed with Heath Riles Pecan Rub which is my favorite store bought rub. Both got wrapped in foil after two hours, then sauced with my own sauce, then a light coat of my pineapple chipotle glaze.

The pork butt also got sprayed with apple cider vinegar as a binder then rubbed with SPG because I don't like to use anything with sugar for anything that requires a long cook time.

Ran the pit between 275-300 using white oak.

Here's the results. I thought everything came out pretty good!

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Looks good. One of these times I’ll have to do butts with just SPG.

I should mention after it was pulled I did add a little bit more SPG with some brown sugar and paprika then mixed it all in, not much but just a little. I just don't like putting on rubs with a high sugar content for long cooks.
 
Looks like some real good eats you got Kevin. The hillbilly teeth on those ribs is amazing.

Point for sure
Chris
 
All looks fantastic !

tell us about your pineapple chipotle glaze ?

Also.. you don't use sugar on long smokes? Because it burns or something else? Years ago I switched to Turbinado Sugar and with it's higher melting point it forms sort of a "glaze" instead of burning. But there is nothing wrong with SPG either!
 
All looks fantastic !

tell us about your pineapple chipotle glaze ?

Also.. you don't use sugar on long smokes? Because it burns or something else? Years ago I switched to Turbinado Sugar and with it's higher melting point it forms sort of a "glaze" instead of burning. But there is nothing wrong with SPG either!

I've used turbinado sugar before. It is definitely better than brown sugar or regular white sugar, but I don't know, I just prefer SPG. Actually, it's what I use for pretty much everything, but I don't mix it, I apply the salt, the pepper, and the garlic separately as I feel it gives me more even distribution.

The pineapple chipotle glaze. It's funny, I've posted a few different cooks lately where I used that on the ribs and every time I get asked about it lol. It's ridiculously simple. It's basically just a modified simple syrup. It's just two cups of regular white sugar, 1 cup of pineapple juice, some chipotle powder (add however much or little as you like), heated in a sauce pan over medium heat until all the sugar dissolves, then I pour it into a squeeze bottle and add a couple teaspoons of pectin to thicken it. That's it. Simple, but has a great sweet heat flavor and puts a great shine on the ribs.
 
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