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Pork butt and dino ribs and dead batteries.

anton
anton Posts: 1,813
in EggHead Forum
Saturday's cook was a pork butt that I turbo cooked at 325, rubbed with Stockyard apple bbq rub and crutched at 170 in foil with apple cider and Franks Hot sauce for liquid, finished to 202, then ftced for two hours while I cooked ribs.
image
                                                                                                                                                      imageThen, I prepped these, stripped membrane and rubbed with Rufus Teague meat rub, and stood on inverted rack, after many attempts at positioning I finally got the egg to close!! Threw a babyback rack on for size comparison. Cooked these turbo style also at325, took two hours and I think the beef ribs were slightly overdone, good still though. Then as I positioned my finish products, my camera battery took a ****!! So no finish or plated pics. Guests raved, most extra meat was sent home in care packs.image I am pretty sure these are like the rack of ribs that knock over Fred Flintstones car on the cartoon series at the beginning.imageimageimageimageimageimage
 Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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Comments

  • DMW
    DMW Posts: 13,836
    That's it, I'm buying black gloves next time just because they looks soo much more badass than my blue nitrile gloves.

    I guess I'll take your word for it that the finished results weren't dry and nasty...
    :))
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,989
    @anton‌
    Awesome brother. Just plain awesome =D> =D> =D> =D> =D> =D> =D> =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anton
    anton Posts: 1,813

    DMW said:
    That's it, I'm buying black gloves next time just because they looks soo much more badass than my blue nitrile gloves.

    I guess I'll take your word for it that the finished results weren't dry and nasty...
    :))
    @DMW, dude, I am laughing my ass off about that comment, I had the blue ones before and my friends were calling me the "male nurse", yep, black only after that, now it"s the"food mechanic".
    I won't lie, the beef ribs were a little over done, but still very edible, babybacks were super soft and moist, pork butt was great, just finishing some leftovers as I type.@SGH, Thanks Brother!
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • DMW
    DMW Posts: 13,836
    Seriously though, those black gloves are pretty cool. What exactly are they called?

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • anton
    anton Posts: 1,813
    edited November 2014
       @DMW Grease Monkey nitrile,I buy them at Home Depot, the other ones are food safe prep gloves that I can hold hot meats and slice without burning my fingers. Nitrile are great for prep and handling as you know
    image
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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