My weekly Friday smoke while working from home an watching my 6 month old daughter. Picked up a smaller pork butt and rack of pork spares trimmed st Louis. Base of thick Worcestershire sauce and rubbed with mad hunky:
Cooked the ribs 3-2-1 foiled with with brown sugar, butter, honey. Lightly glazed with a local sweet hot BBQ sauce. Cooking temp at top grate of my smoker was 265-275. Used RO lump for fuel and cherry wood chunks for smoke. Spritzed with AJ on the hour for the first 3 hours.
All done:
Decent smoke ring:
Pork butt was smoked directly on the bottom grate at 245-255 for 3 hours and then I set it in a pan foiled with some AJ until it hit 195. Then I pulled it from pan and foil and put back on the grate to harden the bark back up for 30 minutes. The bone slid right out. After that I rested it in double foil, towel, and cooler for 2 hours because we had to run errands. I pulled it by hand with gloves and tossed it in the au jus/AJ mix I saved from the pan. Delish!
Thanks fer lookin!
Cooked the ribs 3-2-1 foiled with with brown sugar, butter, honey. Lightly glazed with a local sweet hot BBQ sauce. Cooking temp at top grate of my smoker was 265-275. Used RO lump for fuel and cherry wood chunks for smoke. Spritzed with AJ on the hour for the first 3 hours.
All done:
Decent smoke ring:
Pork butt was smoked directly on the bottom grate at 245-255 for 3 hours and then I set it in a pan foiled with some AJ until it hit 195. Then I pulled it from pan and foil and put back on the grate to harden the bark back up for 30 minutes. The bone slid right out. After that I rested it in double foil, towel, and cooler for 2 hours because we had to run errands. I pulled it by hand with gloves and tossed it in the au jus/AJ mix I saved from the pan. Delish!
Thanks fer lookin!
. Well done
