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Spare Ribs and Pork Butt

Discussion in 'Pork' started by smokemaster, Feb 21, 2007.

  1. smokemaster

    smokemaster Smoke Blower

    Last nights prep.
    [​IMG]


    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


    [​IMG]

    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
    [​IMG]

    [​IMG]



    Everything is going well. temps have settled.

    [​IMG]
     
  2. tonto1117

    tonto1117 Master of the Pit OTBS Member

    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
    [​IMG]
     
  3. Looks good make sure you show us some pics when there done.
     
  4. smokemaster

    smokemaster Smoke Blower

    Hopefully I can be a member of OTBS.
     
  5. smokemaster

    smokemaster Smoke Blower

    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.
    [​IMG]

    Nice smoke ring on the ribs. 3-1-1 method give the best texture for me.
    [​IMG]
     
  6. deejaydebi

    deejaydebi Legendary Pitmaster

    Looks really good smokemaster.

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

    [​IMG]
     
  7. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Killer looking ribs SmokeMaster,[​IMG] How's the butt coming along[​IMG]
     
  8. smokemaster

    smokemaster Smoke Blower

    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[​IMG]

    [​IMG]

    [​IMG]
     
  9. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Looks great smokemaster, nicely done!!! or should I say wunderbar!!! [​IMG] 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.
     
  10. smokemaster

    smokemaster Smoke Blower

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

    ultramag SMF Events Planning Committee

    Looks good all the way around smokemaster. Nice job!