Was heading back from a bkfst appoinment when I decided I'd use my 4-rack for the second time. After a quick perusal at the Safeway meat section, I opted for CS ribs over spares. They seemed to be in pretty good shape, lean-ish, etc. No time for trying to make a rub (my first rub attempt on Sunday was what one might call a train-wreck), so I bought a jar.
Off, we go:
(http://www.handybites.com/personal_TMC/TMC_01248.JPG)
(rub actually not so bad, a little lite on salt tho)
Let this sit for around 1.5hr to get to room temp,etc
(http://www.handybites.com/personal_TMC/TMC_01241.JPG)
mixed Alder/Apple (all I got right now), working temp from 150 (30min), 175(30 min) 200 (1.5hr) smoke gen going for the 2.5 hrs.
(http://www.handybites.com/personal_TMC/TMC_01252.JPG)
Just getting Juicy
(http://www.handybites.com/personal_TMC/TMC_01257.JPG)
In the Dutch. (Added open bowl of apple juice) 225deg for 3hrs
(http://www.handybites.com/personal_TMC/TMC_01263.JPG)
Very happy w/ Results:
(http://www.handybites.com/personal_TMC/TMC_01270.JPG)
Turned it into CS Ribs pulled-pork. (store bought sauce: Jack Daniels Honey something)
(http://www.handybites.com/personal_TMC/TMC_01278.JPG)
All in all, I am berry berry happy guy. Fellow carnivore sister is coming to visit this week, so I'm sure we'll have some more fun with this.
Good going aittmc. I'm glad you got the pics up. Yep, those ribs look good. I'm sure you'll smoke up something good with your sister this weekend. :D
Looks great!! I do have a question that might make you go HHHMMMM though. Why did you opt to make pulled pork with CS Ribs? CS Ribs are generally (at least around here) 40-60 cents a pound more than a Boston Butt. Which is what CS Ribs are usually made from. Save that extra money and buy a Boston Butt and cut your own Boneless CS Ribs or just make pulled pork from the butt.
Quote from: Tenpoint5 on November 11, 2009, 10:31:48 AM
Looks great!! I do have a question that might make you go HHHMMMM though. Why did you opt to make pulled pork with CS Ribs? CS Ribs are generally (at least around here) 40-60 cents a pound more than a Boston Butt. Which is what CS Ribs are usually made from. Save that extra money and buy a Boston Butt and cut your own Boneless CS Ribs or just make pulled pork from the butt.
I guess the answer lies in the truth that I started and ultimately finished with no plan in mind at all. I saw the CS, they looked yummy... it was gonna stay CS until the end when they were falling apart and I thought: "oooh... CS pulled pork!" - that's sometimes as much of a plan as I can muster!
I really do want to do a full butt soon, but that'll be a first too and I want to do more reading/research so I don't mess it up. Also, I'm thinkin' I need a bunch more time too ?
also -thanks for the boston-butt>CS tip too.
Tim
Quote from: aittmc on November 11, 2009, 11:02:05 AM
I really do want to do a full butt soon, but that'll be a first too and I want to do more reading/research so I don't mess it up. Also, I'm thinkin' I need a bunch more time too ?
You (almost) can't mess up a pork butt.. It just takes time. A LOT of time.
I start mine on a Friday evening, and they are usually done around Noon the next day. I did have one stubborn piggie go 22 hours. Basically, I apply 3 hours of smoke, then leave in the 220 box and let it go to an IT of 200-ish. Foil for a couple hours, and it all but shreds itself.
I've done a couple in a foil pan, covered in foil, and you end up with an unreal amount of juice in the pan. (save it!)
The last one I did 'naked', and on the rack the entire time. It got a nice pretty bark, but honestly, I don't know if it tasted any different than the other ones?? That one did make a bit of a mess, as it welded itself to the rack real good.
At the very least, put a drip pan underneath it w/ a splash of beer to catch the juices.
My 2 cents.
aittmc,
I just wanted to say I'm sorry. I reread my post and I sounded pretty much like a jerk and I didn't mean to. Just wanted to help you out in saving a buck or two by purchasing the BB instead of the CS Ribs.
aittmc, give Iceman's rub a try:
http://forum.bradleysmoker.com/index.php?topic=11739.0
Or "Jan's Rub" from the recipe site.
Don't be intimidated by the long lists of ingredients, they go together quickly and turn out great!
Cheers,
squirt.
Quote from: Tenpoint5 on November 11, 2009, 11:21:15 AM
aittmc,
I just wanted to say I'm sorry. I reread my post and I sounded pretty much like a jerk and I didn't mean to. Just wanted to help you out in saving a buck or two by purchasing the BB instead of the CS Ribs.
I didn't take it that way at all - just some friendly advice that taught me something, so thx!
Here is the link to Jan's rub recpie:
http://www.susanminor.org/forums/showthread.php?t=467
I should have included that in my post.
Those look great! Congrats.
KyNola
country ribs looks good and JD sauce
seemore
Tim, it looks mighty tasty.
Like squirt said, doing a butt just takes time and planing.
Plan it so you sleep at nite and not baby sitting that thing.
If you need some help planning there are some good ppl here to help you.
Quote from: Tim SF (aka aittmc) on November 11, 2009, 10:07:36 AM
Was heading back from a bkfst appoinment when I decided I'd use my 4-rack for the second time.
When you start thinking about smoking right after breakfast, that is addiction. ;D ;D
Glad all turned out well and that you got your pictures up too.
HR