Beef over Butt

[STLstyle]

I just put on some beef short ribs and 2 pork butts for dinner tomorrow night.  The beef short ribs are a true experiment because of 2 reasons:
1.  Last time the turned out too tough for my liking.
2.  I have a new butcher.  I've never had him save the short ribs for me before.  I normally grind them.

I'm concerned about exactly where the short ribs come from as compared to my rib roast.  I had the my butcher give my rib roasts in 2 to 3 bone sections, so I'm not sure what that leaves me with regarding the short ribs.  The ribs were very small in length and inconsistent in thickness.

Initial plan is too go 3 hours smoke, wrap them for 2-3 hours maybe more(I've read up on previous posts and seems to me I didn't cook long enough last time to get tender), and then unwrap to finish 1 hour plus.

I seasoned the ribs with a little Jan's, and salt and pepper.  Not to heavy.

Enough of the short ribs.  Moving on to the butt.  I'm really excited about the 16lbs of pork butt and I'm confident that will turn out great.  Butts have my favorite rub on them.  It's Chris Lilly's recipe.  I did not inject this time b/c of time constraints.

As Nepa would say, enough of the blah:

Here we go:

2:30 pm CST
Preheated and ready for full load.  I'm going heavy on the smoke.  Probably too much for the puck police but I like  it heavy.  2 hours oak to start.  Then I'll hit with apple for at least another 4 hours.

Oven is preheated to 260 and then I'll drop to 225 until everything is done.

Beef over Butt!


Glad to have the smoke rolling!  I'm tired of lookin and not smokin... ;) ;D

[mikecorn.1]

Looking good.


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[beefmann]

looking good  so far

[OU812]

Are they done yet Are they done yet Are they done yet Are they done yet  ;D

[Bear55]

Looking great!

[drano]

Looks great.
Since I'd assume you can't eat all of that, when do you want us to show up for dinner? 

[squirtthecat]

Looks great.
Since I'd assume you can't eat all of that, when do you want us to show up for dinner?

Agreed..

I'm just up the road a bit!

[STLstyle]

Well, the beef ribs still need some work.  I smoked for 3, wrapped for 3.5, and then crock potted 3 hours before dinner.  They still were somewhat tough.  I'm pretty sure it was the cut of beef as explained earlier in the post.  Anyway, the pork butt was outstanding though.  The family was happy and so was I.   ;D

I highly recommend trying Chris Lilly's finishing sauce for pork butt if you haven't already It is to be used very sparingly (you'll see why below), but it brings out the best flavor of the pork.  I had one butt with rub only side by side with the Chris Lilly sauce.  Everyone like the Lilly finish sauce pork better. 

Vinegar Mop / Finish Sauce
1 3/4 cup apple cider vinegar
1/8 cup cayenne pepper
1/2 tablespoon kosher salt
2 slices of lemon

The first butt cooked in 16 hours, but the second butt took 20 hours to finish at 185!!!









Thanks for looking!

[OU812]

Good lookin bark on them there hunks of pork!!

[Pachanga]

Good lookin bark on them there hunks of pork!!

I was thinking the same thing.  Couldn't agree more.

I am a Chris Lilly fan also along with Vaunted Vinegar Sauce. 

Nice looking smoke.

Good luck and slow smoking,

Pachanga

[Keymaster]

Nice Job, I would hammer a plate of that or two :)

[mikecorn.1]

Looks great!


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