Author Topic: Weekend Pork  (Read 4054 times)

Offline Bassman

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Weekend Pork
« on: May 28, 2004, 03:02:06 pm »
As of this posting I have a 7.5 lb pork butt, and 2 racks of Baby Back Ribs in the fridge getting intimate with the rub.I experimented with a new rub recipe.It's actually a combination of 2 from the s&s book with some modifications. If it's good I'll post it.

I'll be smoking tomorrrow morning,[:p] and I'll be sure to post pics.


<i><font color="blue"><b>Jack</i></font id="blue"></b>
Jack

Offline MallardWacker

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Re: Weekend Pork
« Reply #1 on: May 28, 2004, 03:27:52 pm »
Bass,

I'm with you on this one.  Bought 2 butts from Sam's lastnight, in the fridge now with the standard rub.  Got my Pecan pucks from Kirk yesturday, never tried Pecan-always favored Maple.  Putting them on about 9:00 tonight. &gt;&gt;220 for about 12-13hrs @ 185&lt;&lt;  Everyone have a safe and fun weekend.

SmokeOn,

mski
Perryville, Arkansas
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If a man says he knows anything at all, he knows nothing what he aught to know.  But...


SmokeOn,

Mike
Perryville, Arkansas

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Offline ChefJeff

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Re: Weekend Pork
« Reply #2 on: May 29, 2004, 03:36:07 pm »
MW I like to mix pecan with oak.By itself  I feel it is too mild for pork.Any way Happy holiday & good eating.[:D][:D][8D]

SMOKIN & SPOKEN

Offline Bassman

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Re: Weekend Pork
« Reply #3 on: May 29, 2004, 10:47:20 pm »
Ready for the smoker



Ribs are done and taste tested![:p][:p][:p]



Butt will be done in a couple of hrs.

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Jack

Offline MallardWacker

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Re: Weekend Pork
« Reply #4 on: May 30, 2004, 01:40:02 am »
It's a beautiful thing.  Nicely done!

You may be correct with oak Jeff, I did enjoy the pecan by itself.  I will  try anything besides hickory.  I know the pit smokers around here temper the hickory with oak.  After trying maple and now pecan, see ya later hickory.  How much smoke do you use??

Also one last thing guys, I would like to thank the guy that put hex[}:)] on the thermometers around here.  Mine bit the big one when I started last night. Room temp @ 132 deg[:(!]

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...


SmokeOn,

Mike
Perryville, Arkansas

It's not how much you smoke but how many friends you make while doing it...

Offline Bassman

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Re: Weekend Pork
« Reply #5 on: May 30, 2004, 02:20:34 pm »
Here's the Butt,Or I should say, Pulled Pork. 13hrs @200F with Hickory.[:p][:D][8D][^]


Mallard, sorry to hear about your Thermometer. Mine was acting a little goofy half way thru the smoke.It kept fluctuating up and down about 5 degrees real fast. I turned them both off then back on and it worked. I think I need new batteries for mine.

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Jack

Offline Oldman

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Re: Weekend Pork
« Reply #6 on: May 30, 2004, 05:14:46 pm »
I would like to thank the guy who recommended that thermometer to me!

So a big    on that hex~~!
Olds

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Offline Fuzzybear

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Re: Weekend Pork
« Reply #7 on: May 31, 2004, 01:09:48 am »
Man those turned out great, however, I was wondering if Olds dog, Skyway grabbed some!! LOL - a bone and then shredded meat....!
I got a pre-marinated yard bird thawing out for tomorrow...![:D]

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Glendora, CA - USA!

Offline whitetailfan

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Re: Weekend Pork
« Reply #8 on: May 31, 2004, 06:23:19 pm »
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Bassman</i>
<br />I experimented with a new rub recipe. If it's good I'll post it.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Well the pics look top drawer - how was the flavour[?]  Worth giving your new found recipe[;)]

<b><font color="green">whitetailfan</font id="green"></b>
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Offline Bassman

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Re: Weekend Pork
« Reply #9 on: June 02, 2004, 02:36:56 am »
Yes WhiteTail,
The flavor was excellent,here is the rub I used.This rub is not hot, just a little tingle. So if you like it hot increase the cayenne.
Rub ingredients:  3/4 cup paprika,
                  1/4 cup black pepper,
                  1/4 cup kosher salt,
                  1/4 cup turbinado sugar,
                  2 TBLS: garlic powder, onion powder,dry mustard
                           rosemary,oregano
                  1 TBLS: sage
                  1 1/4 TSP: cayenne pepper


<i><font color="blue"><b>Jack</i></font id="blue"></b>
Jack