After reading all the posts this past weekend (seemed like everyone was smoking some ribs), there's no way I couldn't throw some BB’s in the smoker. While at the grocery store, I noticed that they had pork roast on sale. I've never cooked a pork roast, but at this price ($1.89/lb), you can’t go wrong. I rubbed both the Ribs and the Butt with Worchestire sauce and Texas BBQ Rub Original, then smoked between 225 and 250.
The ribs were incredible. I tried the 3-2-1 method and it turned out better than expected. In fact, when I went to remove the ribs from the foil for the final hour, I pulled a bone out of the meat. I was really surprised at how “fall off the bone” the ribs had become.
The butt turned out good, but the sandwiches were just okay. Now I see what everyone is always talking about when they say they have a “stubborn butt”. My butt stalled at 160, so I foiled to finish. Right at 4lbs, it took me 8 hours to bring the butt up to 190.
I have a few questions regarding pulled pork. I’m assuming there’s not really a right or wrong, but rather preferences.
- Growing up in Texas, brisket was the choice of meat and I’ve never smoked a Pork Butt. It seemed the flavor really didn’t get into the meat. Sure the rub on the outside was good, but in general the meat seemed pretty bland. Would applying the rub the night before really make any difference?
- Also, after making sandwiches today, I didn’t like having warm meat and a cold or room temperature sauce poured added. Some friends suggested warming the sauce and mixing it in with the meat. I guess I have a mental block and don’t like the fact that you have to apply sauce to a meat I just spent 2 hrs per pound smoking. When I do brisket, no sauce required.
- Also, it was clear to me that the sweet sauce didn’t work with the meat for sandwiches. I’m thinking spicy is the way to go. Do most people prefer a spicy over sweet sauce for butts? (I'm sure it's a preference thing)
Regardless, it was better than any BBQ I can purchase up here. I definitely have a beef preference, but would like to get good with pork. The ribs were incredible, now if I could only get the butt up to par. Here are some pics if interested.
The ribs were incredible. I tried the 3-2-1 method and it turned out better than expected. In fact, when I went to remove the ribs from the foil for the final hour, I pulled a bone out of the meat. I was really surprised at how “fall off the bone” the ribs had become.
The butt turned out good, but the sandwiches were just okay. Now I see what everyone is always talking about when they say they have a “stubborn butt”. My butt stalled at 160, so I foiled to finish. Right at 4lbs, it took me 8 hours to bring the butt up to 190.
I have a few questions regarding pulled pork. I’m assuming there’s not really a right or wrong, but rather preferences.
- Growing up in Texas, brisket was the choice of meat and I’ve never smoked a Pork Butt. It seemed the flavor really didn’t get into the meat. Sure the rub on the outside was good, but in general the meat seemed pretty bland. Would applying the rub the night before really make any difference?
- Also, after making sandwiches today, I didn’t like having warm meat and a cold or room temperature sauce poured added. Some friends suggested warming the sauce and mixing it in with the meat. I guess I have a mental block and don’t like the fact that you have to apply sauce to a meat I just spent 2 hrs per pound smoking. When I do brisket, no sauce required.
- Also, it was clear to me that the sweet sauce didn’t work with the meat for sandwiches. I’m thinking spicy is the way to go. Do most people prefer a spicy over sweet sauce for butts? (I'm sure it's a preference thing)
Regardless, it was better than any BBQ I can purchase up here. I definitely have a beef preference, but would like to get good with pork. The ribs were incredible, now if I could only get the butt up to par. Here are some pics if interested.
