Spare Ribs and Pork Butt

[smokemaster]

Last nights prep.



Rubbed with
Southern Succor Pork Rub

1/2 cup freshly ground black pepper
1/2 cup paprika
1/2 cup turbinado sugar
1/4 cup coarse salt, either kosher or sea salt
4 tsp dry mustard
2 tsp cayenne




Started cooking at 0900. Had problems getting the wood burning. Started with 3/4 full chimney of lump, then added 2 large pieces of oak. Next time I'll use smaller pieces.

I have a new charcoal grate. I was losing too much charcoal through the grate






Everything is going well. temps have settled.

 

[tonto1117]

Looking good so far smokemaster, how's it coming along???

BTW, last pic is a great example of the thin blue smoke we all talk about!!! Nice

 

[lovetosmoke]

Looks good make sure you show us some pics when there done.

 

[smokemaster]

Hopefully I can be a member of OTBS.

 

[smokemaster]

Cooking with wood is damned hard. Really have to manage the fire. Being only my second smoke with just wood I must say I'm satisfied. Next time will be only with lump.

The pork butt is still in the smoker, internal temp is 164F, smoker temp is 234F.


Nice smoke ring on the ribs. 3-1-1 method give the best texture for me.

 

[deejaydebi]

Looks really good smokemaster.

I hear it takes awhile to get used to contoling an all wood smoke. Nice job!

 

[cajunsmoker]

Killer looking ribs SmokeMaster,

How's the butt coming along

 

[smokemaster]

The butt cooked to an internal temp of 205F. Let it rest for an hour and pulled. The internal temp was 195 when i pulled it. Overall it was a successful smoke. Very satisfied and it tasted good

 

[tonto1117]

Looks great smokemaster, nicely done!!! or should I say wunderbar!!!

I see your location says Germany, where abouts if you don't mind me asking, I spent alot of time around the Kaiserslautern area back in the late 90's.

 

[smokemaster]

I still go to K-town every once in a while. I live near the Belgian/Luxemburg border.

 

[ultramag]

Looks good all the way around smokemaster. Nice job!