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Pork butt and baby backs!
fusionhq
Posts: 1,707
Putting them on tomorrow. Going back to my roots, using homemade rub, 225, low and slow. The pork is going to be for weeks lunch, so no deadline. Probably going to be some spritzing going on, and definitely saucing the ribs at the end. Will follow up with pics!!!
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@fusionhq
Sounds like it will be a winner to me. Can't wait to see it and good luck my friend.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. -
Make that St. Louis ribs. The Winn Dixie had them on sale. Only aggrevating thing was that ALL their ribs were frozen!! Thawing now.
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Wish I already had my AR... Buy I don't, so what setup would you prefer? I have the grill extender and obviously PS.
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Homemade raised would work fine. Don't recall if you have one or not.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@NPHuskerFL I don't. Just the grill extender. Hate to get anything else as in getting an AR soon.
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Yes sir!!!! \:D/fusionhq said:@NPHuskerFL I don't. Just the grill extender. Hate to get anything else as in getting an AR soon.
Just a hack that makes some $hitty BBQ.... -
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@fusionhq Looking great so far.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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So, ribs over butt, or butt over ribs? THAT is the question.
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Well, other than my egg trying to go nuclear, I got everything situated. Side by side on XL. Had to make drip pan adjustments, which required pulling the grate. Good to go now!
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Just sprayed butt and ribs with 50/50 apple juice and cider vinegar. Butt is chugging along.
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I've never done baby backs, mostly stick to St Louis. I'm anxious to see how they turn out.
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Read above. I actually ended up doing at Louis!! Winn Dixie here wanted 6.99per pound for baby backs!!!
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Progress so far. Going to do the unthinkable and wrap the ribs for 20-30 minutes with some secret stuff. Then back on at 275 for some sauce.
The butt has been stalling. At 156it still. Egg cursing at 225-235!!
Cold beers cruising too!!
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Dude! It's so effing hot! Out on the lanai w/ all 3 ceiling fans full blast! One good thing you can maintain L&S temps pretty damn easy
)
Here is how I defrosted a "solid iced" brew. Only took 10 minutes.
Decided on not putting up the umbrella today. Would you like your eggs scrambled, over medium or an omlet?
) IR showed 140℉
IR reflects off the SS so it's not real reliable so, I took a reading w/ my flat top grill surface temp test meter--- actual surface temp w/ heat index 213℉-229℉. It's crazy hot out today. I'm running 275℉ and I'm not even sure if the lump is lit.) LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Don't try to cold smoke cheese in those temps. You need to wait til the sun goes down.And this is why I tolerate winter...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 -
@NPHuskerFL I am sure that the surface is that temp!! I walked outside without shoes on earlier, and blistered my feet!! I now have my tent up, but it's still HOT!! Been thru two 20lbs bags of ice in my yeti today @Mickey!!! I'm just kidding. It's nice and frosty!!
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Btw Blake, I need to get with you about your table! My next will be something along those lines; if I don't do a whole outdoor kitchen like so.
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I'm gonna try some cheese once we start getting cooler nights. I was on the forum up till around 3-4am and it was still in the upper 80s. Insane.DMW said:Don't try to cold smoke cheese in those temps. You need to wait til the sun goes down.
And this is why I tolerate winter...
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Just HMU when you're ready. We can discuss while......fishing.fusionhq said:Btw Blake, I need to get with you about your table! My next will be something along those lines; if I don't do a whole outdoor kitchen like so.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
There's nights I come home to cook and my done is 100+. I was just talking with the girl and she can't wait to eat dinner outside. It's been a hot summer so far. Only three more months!!
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@NPHuskerFL I can't believe you stay up that late for this crowd. HAH!
It's a little extra hot in my yard now because I decided to burn some trash that has built up in my pit.
It's really just smoldering, I took the pic just after adding some fuel. -
@fusionhq Do you really think it's been that hot this year? I was just saying how mild this summer has been. With all the rain etc it has been nice. That's even me working on roofs etc on HVAC/R etc etc. And then boom. It's about this hot!
Bedazzled - Diablos:
http://youtu.be/1F4W0R1Zr_8 LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Haha!! Nice @NPHuskerFL I can always count on your video/ movie references!! But I don't know statistically how hot it's been, but I can tell you it's hot every time I've been outside for the last 4-5 months. And the heat continues until mid November usually. Humidity is something else. I was drenched in sweat this morning before the sun came up. I keep my AC on 73, but it runs 24-7 and we don't get below 75. I wouldn't trade it though, much better than what I deal with up north on occasion.
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Talk about a stall!!
Again, that's on the butt, no rush! -
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Ok, I made it!! I have tried a lot of methods, and this was by far a favorite...However, it is labor intensive. Enjoy finished pics...
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