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First Boston butt and some ribs

hey guys.....I did my first attempt at a Boston butt on Sunday and made some spare ribs as well.  I'm still a newbie on using my egg and cooking BBQ.....but some things went real well and I had issues with some other stuff.

the good;

1 ) the flavor of the ribs was good and much better than my last attempt.
2) the look of the ribs were better than my first attempt
3) the flavor of the butt was fantastic....very happy with that.  it was very moist and tender
4)  i had a fire in my egg all day and my lump lasted me without having to refuel for nearly 11.5 hours of burning.  temp control was consistent once i got it right.

the not good;

1) overall, my ribs were a bit overcooked as they had bone exposed and came off the bone too easily.
2)  the bark on the butt, while it looked good was too mushy and fatty.....it did not harden up at all.....I have since done some reading on it and it appears that I may be able to fix that next time by either not wrapping the butt or not using a water pan....in other words the outside of the butt was simply too moist.
3) i let my initial fire get too hot when i first fired it up and i spent nearly 45 minutes getting it cooled back down to cook the butt....lol....i wasted nearly an hour but lesson learned.
4)  my plate setter now looks like a small sacrifice was made on it.....i forgot to place foil on it to help with the cleanup so all the drippings outside of the pan went all over my plate setter....pissed me off but another valuable lesson for next time.

all and all I am pleased with yesterday's results but I know i can do better next time.....cooking on this egg is addictive!!!!


gettin lucky in kentucky!   2 XL eggs!

Comments

  • Chris_WangChris_Wang Posts: 1,253
    The good thing is that your bad is not that bad.

    Ball Ground, GA

    ATL Sports Homer

     

  • FoghornFoghorn Posts: 4,552
    Exactly. That looks like a great meal.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • bccomstockbccomstock Posts: 337
    Nice work! 

    And nice granite.. Looks like what we have.. SWMBO and I could only agree on one, and of course it was the most expensive the place carried..
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • New2QNew2Q Posts: 164
    My Egg will be delivered this Friday and I hope to achieve results half as good as yours!  Question though, am I the only one who likes my ribs with the bone exposed and the meat coming off the bone with no resistance?
  • msloanmsloan Posts: 361
    thanks guys! 
    gettin lucky in kentucky!   2 XL eggs!
  • henapplehenapple Posts: 15,623
    Meat properly cooked will pull from the bone

    Correct about the bark... I turbo mine most of the time... I'm not a bark nazi

    Letting the fire get too hot merely makes more time for cocktails

    Your placesetter is fine. Greasy with pork drippngs. That's how I like my women.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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