Pork Butt & Beef Ribs (and chicken)

[Clint]

I got too much stuff @ restaurant depot yesterday & I don't have room in my fridge or freezer so cook it I will

This is about 2.5 hours in, fairly heavy with the apple chips:

I put some chicken thighs on right after this with a little chef merito's on it.

The rub on the pork (there's a but & a few thighs on the bottom too) is A Butt Rub for Jane, and the ribs got SPOG + jalapeno.

I'd like these to finish quickly but there's really no rush

 

[Enrico Brandizzi]

Looks good up to now!

 

[Barb D]

Clint my mouth is watering, it's looking great so far. When does the plating began? I'm ready

 

[Rich Dahl]

Man you're going to be one stuffed guy with all the food. We did the same thing today hit Costco, chicken, ribs, hamburger, brisket flat, frozen green beans and our three freezers and two fridges were already pretty full now there maxed out.

 

[JRAiona]

Man that looks good.

 

[Cliff Bartlett]

Looks awesome Clint v

 

[Clint]

One benefit reserved for the pitmaster:

Pulled them after about 5.5 hours, maybe 6. They read 194f at a meaty point... I'm no expert on beef ribs, I think this is the 4th time I've cooked them.

That's an extra rib laid across the top.... Not sure why I did that

My neighbor has brought me several samples of BBQ (legs, ribs, pie, etc) so I thought I'd return the favor. I was going to send a piece from either end but went with the next 2. Glad I did, the ends were a little crispy. I think these are the 2 I took over:

 

[Clint]

The pork came off about 6 hours later.... they were on from about 8:30am to 7:00 pm... I let them rest in foil outside to cool a little for a half hour & then pulled them.

I wrapped them in foil for the last little while - the charcoal had almost all burned out so I added a bunch & it had that classic Kingsford blue startup smoke- I didn't want that sticking to them.

(sorry about the blurry pics - I was rushing to get these done - my cousin was on his way over for a lesson in chess)

One of the butts was more moist than the other, I mixed them up together after pulling. I didn't salt before or after (none in the rub or on the meat)

And this is the finished product. We made some nachos with this & smoked mozzarella cheese - it was pretty good! I'm still full from yesterday.

It didn't run nearly as smooth as I'm used to. I'll have to get some more practice.

 

[ChuckO]

Wow Clint, the Butt & BR's look amazing. You are on your game my friend