Pulled a rack of pork (six ribs; kind of like half a crown) this weekend and thanks to the many mentors on this board, I got compliments...
Prepped 4.5 pd rack early morning (after purchase; sale at $5.99 pd) with Southern Succor Rub from "Smoke & Spice".
Used Performer Kettle as I wanted heat spike then stop down to seize spice on meat. Used one chimney of lump/briquettes, burning well.
Meat went on at 5:30p at 450 (air 30) for 15 min's, vents partially closed, remainder of cook at 380/400 till 6:30 (meat 158). Foiled and dropped in mini chest for 1/2hr (meat to 168) while getting cabbage (bacon, red peppers) and mashed ready. Back onto grill at 7p for 10 min's - cool on counter for 10 min's and was dinner at 7:30. (Therm an ET-73)
Pork was like butter. My rib crazy kids thought this was 'like big ribs - with lotsa meat...!'. One day I'll get a digital camera...
Thanks, again, for lessons at TVWB site...
~Ken
Prepped 4.5 pd rack early morning (after purchase; sale at $5.99 pd) with Southern Succor Rub from "Smoke & Spice".
Used Performer Kettle as I wanted heat spike then stop down to seize spice on meat. Used one chimney of lump/briquettes, burning well.
Meat went on at 5:30p at 450 (air 30) for 15 min's, vents partially closed, remainder of cook at 380/400 till 6:30 (meat 158). Foiled and dropped in mini chest for 1/2hr (meat to 168) while getting cabbage (bacon, red peppers) and mashed ready. Back onto grill at 7p for 10 min's - cool on counter for 10 min's and was dinner at 7:30. (Therm an ET-73)
Pork was like butter. My rib crazy kids thought this was 'like big ribs - with lotsa meat...!'. One day I'll get a digital camera...
Thanks, again, for lessons at TVWB site...
~Ken