Alan Bosch
TVWBB Fan
To those who responded to my post about a pork butt recipe, thank you. An executive decision has been made and we're going to smoke a mustard-slathered butt with a generous sprinkling of a Cajun rub from a BBQ joint in Syracuse, NY - Dinosaur BBQ (where, I found out, they boil their ribs before finishing them off on the grill. Hey! What do you expect from Syracuse, NY?).
So the menu from the smoker is four racks of spare ribs, St. Louis style and rolled, and two pork butts totaling 10 pounds. I'm allowing a total of ten hours of smoke time at an average temp of 230 to 250. The smoker will be fired up a la the Minion method with the water pan in and full.
Everythings ready, but I've one last concern -- which rack is recommended for what meat? I know the bottom rack is going to be a bit cooler and since the ribs will likely be done before the butts, I want to slow them done as much as I can.
Thoughts?
Thank you and have a great Q'n weekend!!
Alan Bosch
PS - I quit smoking today. From now on, it just gonna be the Weber.
So the menu from the smoker is four racks of spare ribs, St. Louis style and rolled, and two pork butts totaling 10 pounds. I'm allowing a total of ten hours of smoke time at an average temp of 230 to 250. The smoker will be fired up a la the Minion method with the water pan in and full.
Everythings ready, but I've one last concern -- which rack is recommended for what meat? I know the bottom rack is going to be a bit cooler and since the ribs will likely be done before the butts, I want to slow them done as much as I can.
Thoughts?
Thank you and have a great Q'n weekend!!
Alan Bosch
PS - I quit smoking today. From now on, it just gonna be the Weber.