Hi everyone,
I don't post often but I had to share the results from Smoke Day 11. Started with using a butt rub for Jane from the forums. This was the first time using a rub with no salt. It was pretty amazing stuff. My son, Ryan, decided to help out.
At 1 am we got the smoker going with 20 pounds of KBB set up for a minion method. Decided to use Cherry and Pecan and got the butt on. Unfortunately my grate probe went bad 30 mins in so I had to take my meat probe out of the butt and use it as a grate probe.
After 7 hrs we got the ribs on the smoker for a 3-2-1 method. When foiling I used Agave (first time using), Apple juice, brown sugar, and margarine. When we unfoiled, I noticed my shoulder (now at 12 hours) was still at like 185, so I foiled the butt to help get it the rest of the way there. I sprinkled the ribs with a different bbq rub I had made awhile back to add another level of flavor.
I finished by saucing with Sweet Baby Ray's x3 and pulling the pork butt. The pulled pork was pretty good. I through some Carolina Red and rub in with it when I pulled for some flavor/moisture. The ribs were the highlight. I didn't get a clear picture as we were rushing but they had an awesome texture, smoke ring, flavor. These were the best ribs I've made since I got my smoker 4 years ago. I credit the rub and agave as those were the new things I'd tried.
When all was said and done we matched the meat up with my wife's Mac and cheese, a bean salad, and finished with some banana pudding. It was a great meal. Everyone left full and gave me high praise for the food. My reputation as a backyard pitmaster continues onward. I hope everyone had a safe Memorial Day.
(Making the rub)
(Food prepped)
(chimney started)
(Ribs on the smoker)
(ribs sauced)
(Pork pulled)
(ribs cut)
I don't post often but I had to share the results from Smoke Day 11. Started with using a butt rub for Jane from the forums. This was the first time using a rub with no salt. It was pretty amazing stuff. My son, Ryan, decided to help out.
At 1 am we got the smoker going with 20 pounds of KBB set up for a minion method. Decided to use Cherry and Pecan and got the butt on. Unfortunately my grate probe went bad 30 mins in so I had to take my meat probe out of the butt and use it as a grate probe.
After 7 hrs we got the ribs on the smoker for a 3-2-1 method. When foiling I used Agave (first time using), Apple juice, brown sugar, and margarine. When we unfoiled, I noticed my shoulder (now at 12 hours) was still at like 185, so I foiled the butt to help get it the rest of the way there. I sprinkled the ribs with a different bbq rub I had made awhile back to add another level of flavor.
I finished by saucing with Sweet Baby Ray's x3 and pulling the pork butt. The pulled pork was pretty good. I through some Carolina Red and rub in with it when I pulled for some flavor/moisture. The ribs were the highlight. I didn't get a clear picture as we were rushing but they had an awesome texture, smoke ring, flavor. These were the best ribs I've made since I got my smoker 4 years ago. I credit the rub and agave as those were the new things I'd tried.
When all was said and done we matched the meat up with my wife's Mac and cheese, a bean salad, and finished with some banana pudding. It was a great meal. Everyone left full and gave me high praise for the food. My reputation as a backyard pitmaster continues onward. I hope everyone had a safe Memorial Day.
(Making the rub)
(Food prepped)
(chimney started)
(Ribs on the smoker)
(ribs sauced)
(Pork pulled)
(ribs cut)
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