Pork Butt and Pork Ribs - Not fall off bone

Former Member

I have a Amerique Smoker and love it. However I am having an issue:

I live in the D.C. area and temp in the morning was some clouds and 65 degrees. I used a dry rub as well.

I laid out our meat for about 1 1/2 before putting it in the smoker to get some of the chill off.

I had 2 slabs of pork ribs which I had put on the 3 rack down on the rib rack standing up, and one 7 lbs (ish) pork butt I put on the top self. My husband insisted that I turn up the heat, so I did to 245 (15 degrees higher than usual) and smoked them for 5 hours.

The end result was that they were not done but tough, yes I mean tough.

So I cut up the ribs into single ribs and put them in the oven covered for 2 hours at 350 and they came out perfect... fall off the bone and SMOKEY baby! Then for the pork butt, I put it in the pressure cooker for 1 hour and 45 minutes and it was tender and smokey as well.

What am I doing wrong? Do you have any suggestions?

When I usually cook 1 or 2 slabs of ribs, I usually put it as close to the top as possible. Smoke for 5 1/2 hours at 230 and they come out tender where you have to bite the meat off the bone... We like them fall off the bone tender. Any of the experts out there have any tips?

Thank you.
Vanessa

6/8/0910:35 AM

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tomMember

Sounds like you've found the secret to Tony Romas ,or texas roadhouse.

I'd suggest going to FIND,at page top,input first spare ribs,and next search for pork butts.

Search all the forums.

Reread butts and ribs 101.

If there are any specific questions ,after that,we'll try to help.

6/8/0911:37 AM

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Former Member

vanessa,

The answers are out here we just like for people to do a little searching or reading, since some questions are frequently asked.

The two items are actually individual topics, so we have an entire forum on Pork (this one) and one for Ribs and a lot of details are already there.

If they came out in the oven, it tells me you didn't cook them long enough.

Fall off the bone, by definition, just means they're overcooked until too tender.

6/8/091:58 PM

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Former Member

I totally understand and I should have.

Any ways, I've had my amerique since last Nov, (08), but had to store it due to a move, so now we have it back and have "fired" it up.

When I first got the smoker I read for hours on the forum learning things, but as you can tell, I forgot a lot.

I look forward in getting re-aquainted with the forums again.

Thank you guys for the help.

6/8/093:21 PM

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Former Member

Well help you out.

The easiest to do is let's work one, get you up to speed on that one and then go to the next.

PB is easiest, then ribs.

Welcome back

6/8/093:37 PM

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pagsMember

MrsVanessa--

Before you know it, you'll be entering competitive barbecuing. Hoped we helped some.

6/8/094:14 PM

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Former Member

I thank you guys for your help. I really appreciate it. As for competion, nay, I just enjoy it. I'm originaly from Shawnee Oklahoma, and then moved to AZ, where my neighbor bought a Amerique a few weeks before we bought ours, and he didn't have to convince us much... The hardest part was to pick which smoker.

The thing I would like to conquer the most, probably since it seems the most difficult to me would be the brisket. I made one before leaving AZ and it was ok, but nothing like Famous Daves brisket where it just melts in your mouth. That is when I've accomplished the trophey.

Trust me, I'll be reading on it soon as well. We'll be doing a lot of smokin since we have it back and out of storage.

Again, thank you so much for all of ya'lls posts.

Will any of you be in the National Pork Championship? It is going to be held on June 27 & 28 in Washington, D.C. If so, I'll come over say hello.

6/8/095:57 PM

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tomMember

Well,Famous Dave's get their's partially cooked from their commisary,and in some locations finish them in a Cookshack.

You shouldn't have much trouble,replicating it.

Finding the good product to start with will probably be your main challenge.

Enjoy.

6/9/0910:00 AM

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Former Member

Thank you so much, it is great that you guys a wealth of information (my husband will be really glad to know this lil tid bet about the brisket. I live in the D.C. area and we have an abundance of meat markets here so it shouldn't be too hard.
Which cut of brisket is best? I'm new at buying brisket, and I've seen where it just says brisket and also something like brisket w/ top?

So would I could it for the suggested time that you guys have here on the forum then pressure cook it or reverse?

Now you've got me really excited. Thank you!

6/10/098:10 AM

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pagsMember

Being a betting man, I bet Tom suggests taking the brisket out of the fridge, put on your basic rub, place it in the smoker, smoke until it hits temperature, take it out, let it rest for 30 minutes, eat and enjoy. I'll put a dollar on it.

Pressure cooker? I thought that was a competition smoker running out of time.

6/10/099:09 AM

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Former Member

I've always been a "pressure cooker gal” It just seems to break down the meat to "melt in your mouth" consistency.
I used to cook my spare ribs in the oven for 3 hours at 350, then finish them up on the bbq grill for about 20 minutes just to get the grill charcoal flavor...This too was succulent and tender. But now I just use the smoker, and if I can get it right, I won’t even use the oven…lol
Thank you again guys. Ya’ll are wonderful. Keep up the great work.

6/10/099:26 AM

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tomMember

Like Pags said.

I'd read brisket 101,and the brisket archives.

Then keep it simple.

You could even shortcut the pressure cooker,although they do make a tasty pot roast and gravy,with some small chunks of root vegetables.

I can even imagine my old Southern granny pinching my cheeks and trying to get me to have just one more helping,and another yeast roll for the soppin's.

Buy a small piece of brisket,cut in one inch chunks,run thru the food processor/blender ,with 1/2 cup Kraft Original ,until pulverized.

Microwave single servings,for about 60 sec.

Your guests won't even need teeth.