Pulled Pork & Babyback Ribs for Labor Day Weekend BBQ

[MileHighSmokerGirl]

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.

 

[jcam222]

They are looking tasty!! That’s gonna be some good stuff.

 

[MileHighSmokerGirl]

First pork shoulder is done and boy is it TASTY!!!!

pulled it at 201° F.

 

[MileHighSmokerGirl]

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!

The chef has to sample a bite.

Another successful smoke in the books.

 

[yankee2bbq]

Great job. Looks really good. What rub did you use?

Lastly, glad you got that WSM dialed in!

 

[MileHighSmokerGirl]

Great job. Looks really good. What rub did you use?

Lastly, glad you got that WSM dialed in!

Sweet Texas Style Dry Rub.

Texas Smoked Pulled Pork

Texas Smoked Pulled Pork. This simple, smoked Pork Shoulder/Butt creates the most tender, flavorful pulled pork. Cooked low and slow, this pork is melt in your mouth good!

houseofyumm.com

 

[Colin1230]

Wow, that looks good!

 

[JLeonard]

Girl thats some pretty butts you got going there!

Jim

 

[TNJAKE]

Looks great. Nice work Hannah!

 

[HalfSmoked]

Awesome looking cook going to be a real treat at the party.
Are you using a finishing sauce?

Warren

 

[MileHighSmokerGirl]

Awesome looking cook going to be a real treat at the party.
Are you using a finishing sauce?

Warren

Either sweet baby rays or kc masterpiece

 

[RiversideSm0ker]

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

 

[chef jimmyj]

Great job and smart planning will result in more time with friends. WELL DONE!...JJ

 

[DRKsmoking]

Looks real good, You have it well planned out,
Nice to be have a great cook/smoke out with friends and neighbors

Have fun

David

 

[zwiller]

Either sweet baby rays or kc masterpiece

You must not have Jeff's recipes. The sauce is at least several levels above these and will really wow folks.

 

[MileHighSmokerGirl]

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.

The smoker has been prepped and is ready for action!

Lavalock 8 rib hanger.

More pics to follow.

 

[DRKsmoking]

nice , 8 racks. That will be a full smoker following.

David

 

[MileHighSmokerGirl]

8 racks prepped and about to go on the smoker.

 

[MileHighSmokerGirl]

8 racks of marinated babyback ribs.
Memphis Dust modified. (No thyme, ginger or brown sugar).
We are underway as of 11:00 am sharp.

 

[912smoker]

Yes ma'am off to a great day!