Butts and ribs

KyNola · August 30, 2008, 02:09:42 PM

Have 2 butts with CYM and Renowned Mr. Brown rub totalling 13 pounds and 3 racks of back ribs with CYM and Jan's Dry Rub in the frig resting. Tomorrow, all goes in the BDS. Tomorrow proves to be a great day in KY.

Meanwhile, keep the folks in Louisiana and the Gulf coast in your thoughts and prayers. Gustav is now a Cat 4 and the tip of Cuba isn't big enough to slow it down much. Then 2 days in the Gulf before landfall. Gustav will be another Katrina by the time it gets to the coast.

KyNola

bflosmoke · August 30, 2008, 07:30:40 PM

I have the same idea except im doing 2 racks of spare ribs and about 12 #s of butt.
Funny thing happened when i took my daughter to get the meat. She asked why dont you buy this and pointed at some pork , I asked what is it and she said its pork shoulder butt whole !! She then turned bright red because it was like she called me a butt hole.
Oh well Ithought it was cute anyway.

Tenpoint5 · August 30, 2008, 07:39:21 PM

Quote from: bflosmoke on August 30, 2008, 07:30:40 PM
I have the same idea except im doing 2 racks of spare ribs and about 12 #s of butt.
Funny thing happened when i took my daughter to get the meat. She asked why dont you buy this and pointed at some pork , I asked what is it and she said its pork shoulder butt whole !! She then turned bright red because it was like she called me a butt hole.
Oh well Ithought it was cute anyway.

What you trying to tell us that you Resemble that remark?

KyNola · August 30, 2008, 07:49:30 PM

Don't know how old your daughter is but I think she most likely took the opportunity to call you a butt hole. :D :D :D :D

Just kidding.

KyNola

KyNola · August 31, 2008, 09:03:44 AM

Butts went in last night at 9:00PM. Out today at 10:30AM with an IT of 175. Wrapped in foil and resting in the microwave for a couple of hours and then pulled. Ribs in the smoker as we speak. Yes sir, all in all a good day to live in KY where hickory is king. Sorry WTS, no offense intended. ;)

KyNola

Tenpoint5 · August 31, 2008, 10:38:02 AM

Quote from: KyNola on August 31, 2008, 09:03:44 AM
Butts went in last night at 9:00PM. Out today at 10:30AM with an IT of 175. Wrapped in foil and resting in the microwave for a couple of hours and then pulled. Ribs in the smoker as we speak. Yes sir, all in all a good day to live in KY where hickory is king. Sorry WTS, no offense intended. ;)

KyNola

How do you do your Butts and at what temp? I do mine at 225. I usually throw the smoke to 'Em till IT of 145 then double wrap in foil splash alittle apple/raspberry juice and heat to 208 IT, Cool on counter 1 hour, then 20 min with the foil cut open on the top (Vented) Then I open it all the way up and glove up with a cloth glove liner. Pluck out the bone, grab chunks and squish together. No "Pulling" involved. Dump all the juices over the top and mix it all up real good.

Looks like this when I'm done.

westexasmoker · August 31, 2008, 10:48:24 AM

Welcome to the forum tenpoint5!

That there pork butt looks mighty good!

C

KyNola · August 31, 2008, 12:23:32 PM

10.5,
I do mine with 4 hours of smoke and then cook until the IT is around 175-180. Cook temp is around 225. I don't wrap my butts until after the cooking process is completed. Then I double wrap in foil and hide them in the microwave(not turned on) for a couple of hours then hand pull. After two hours resting, they were still too hot to handle.

Ribs working now. 2 hours 40 minutes of smoke then wrap in foil with a splash of apple juice. Will let them go for 3 hours or until the meat shrinks back on the bone about 1/4-1/2 inch or so at 220.

KyNola

bflosmoke · August 31, 2008, 04:03:47 PM

I have been offthe forum for 4 or 5 hours now and I have been told that I do resemble that remark. (butt hole)