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There's not enough time!
ThinkandDrive
Posts: 84
Okay. So I have people coming over tomorrow for a BBQ that I haven't really planned out properly.
The invite is for 2:00pmish.
I planned on doing pulled pork over night and then having two or three racks of ribs done by the time people are hungry.
On top of that, I have a couple of vegetarians (my wife, included) coming. so I was thinking veggie burgers, portabellas, eggplants, etc. That's not too bad.
But now I look at the timing. For the number of people coming, I'll need maybe a 7lb butt. That might take a max of 17 hours. Then three hours for the ribs, if I rush them. I need to get the meat on NOW and I'm still at work! GAH!
I'm willing to have not-quite-competition ribs. That's the wrench in my plan, I think. So what's an eggceptable shortcut for them?
The invite is for 2:00pmish.
I planned on doing pulled pork over night and then having two or three racks of ribs done by the time people are hungry.
On top of that, I have a couple of vegetarians (my wife, included) coming. so I was thinking veggie burgers, portabellas, eggplants, etc. That's not too bad.
But now I look at the timing. For the number of people coming, I'll need maybe a 7lb butt. That might take a max of 17 hours. Then three hours for the ribs, if I rush them. I need to get the meat on NOW and I'm still at work! GAH!
I'm willing to have not-quite-competition ribs. That's the wrench in my plan, I think. So what's an eggceptable shortcut for them?
Comments
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Do the butt at 275 or so...it will only take about 10-11 hours and will be juicy and tender. Make sure you rest it in foil and towels in a cooler for a few hours while you cook for ribs, mushrooms, etc.
There's time...don't panic!!!!!!!! :woohoo: :woohoo: -
Yeah. Shortening the butt cook a little does make the most sense. Lets the butt cool down a bit so it's easier to pull.
I haven't done pulled pork in like a year. It's like I've forgotten how.
Pre-show jitters, I suppose. -
1) Do the butt overnight in the egg and transfer to the oven in the morning to finish off. 2) Put your ribs on in plenty of time to do a 3-2-1. Mark
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If you have a rig or such you can cook both at the same time. Start out the pork now and add the ribs in the morning.
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It's like falling off a barstool...nothing's simpler.
I do mine with John Henry Pecan rub, indirect with a drip pan, 275* until it hits 195, minimum, 205 is even better. Then pull (be careful, the butt will be falling apart), wrap in foil and a couple of towels and put into a cooler for 2-4 hours. It will pull like cotton candy.
Then do your ribs as you like them (I do standard 3-1-1's), and wrap them the same way while you do the high-temp stuff.
You'll be a culinary hero :woohoo: -
Okay. I settled on a slightly smaller butt (5lbs) and three big racks of ribs.
The butt went on about an hour and a half ago. I expect it to be done around 9:00am or so. Temp is holding pretty steady.
Here's hopin' and prayin'. -
I'd watch that butt...it's kinda small and I'd bet it will be done long before that.
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