So I decided to pull out one of my Pork Butts and a couple racks of baby back ribs. They need to defrost overnight and perhaps late Sunday or early Monday I plan to start smoking them. I havent figured out what prep I'll use but it wont be complicated. Any body else smokin, or just grilling?
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Copper river salmon went on sale here, bought 10# to smoke.
Wife and I have covid. Will be think of you guys. Happy 4th!
Baby backs for a crowd, Memphis Mud as a rub. Get well soon, Dave!
Had a rack of St Louis and a Back Loin?. Cut to size, beat to fit, paint to match! Basic ingredients, Slap ya Mama, Butt Rub and some Dark Brown Sugar. Put them in as you see standing up in drip pan at 220, expect about 3 hours, then might wrap for another 2, then slap on the grill to get some grill marks and browned up and crispy edges.
The Butt is still defrosting, might just hold off on doing that till tomorrow.
OK, so it took longer than I was expecting for the ribs to reach temp. Probably because they were huddled together in the drip pan. None the less the flavor and texture was awesome. I wrapped them up after about 5 hours with internal temp of 160 and they stayed another 2 more hours to reach internal 199. I had to bump up the cooker temp from 220 to 275 to get there as dinner time was coming!
Once at temp I moved them over to the gas grill to brown them up and slapped a little bit of Baby Rays on them.
Meat was easily pulled from the bone but they didn't fall off, very tender. Very nice!
The butt went back into the fridge after two days of defrosting in an ice chest outside, so will decide what to with it later.
Happy 4th all!
We usually make a "cake" from burgers with my family.