Pulled Pork & Babyback Ribs for Labor Day Weekend BBQ

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MileHighSmokerGirl

Smoking Fanatic
Original poster
Nov 29, 2019
407
1,151
Denver, CO
I’m doing ribs and pulled pork next Sunday for my neighborhood bbq, but the smoker isn’t big enough to smoke it all at once so I decided to smoke the pork shoulder today.

I’ll let sit and then shred it and let it cool off before putting it in zip lock bags and then I’ll freeze it till Saturday morning.

Saturday after I get home from work, I’ll thaw it out and put it in the fridge till Sunday afternoon and then re-heat it and serve.

Both are roughly 8 lb’ers. Currently I’m about 2 minutes under 8 hours on the smoke.

Left shoulder is sitting at 165° and the right one is at 160°. Just wrapped them a few minutes ago.

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And the second one is done!

Started at 12:16 PM MDT
Ended at 10:52 PM MDT

10 hrs and 36 minutes.

Since the last pork shoulder smoke, I’ve noticed much more consistency with my pit temps, which in turn reduced my smoke time by about an hour from the last one.

The new smoker location in the corner of the front porch where the house meets the garage has definitely helped stabilize temps and provide a nice wind break.

I’ve got this smoker locked in perfectly and it is producing some fantastic tasting smoked meat!

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The chef has to sample a bite. 😎

Another successful smoke in the books.
 
Wonderful job. I plan on smoking a pork butt for Labor Day as well. I’ll be smoking mine on Sunday. The only thing I see missing from your amazing sandwiches would be some coleslaw. Enjoy the delicious fruits of your labor.

G
 
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Great job and smart planning will result in more time with friends. WELL DONE!...JJ
 
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Part 2 of this thread (didn’t see the point in making another one).

8 racks of ribs marinating in the fridge. I removed the membranes and rinsed them off and sprinkled with kosher salt and covered them with press n’ seal.
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The smoker has been prepped and is ready for action!

Lavalock 8 rib hanger.
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More pics to follow.
 
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