Since my family decided they wanted to eat this week I thought I'd make something we could eat all week. Had a Butt in the deep freeze and got some spare ribs for 1.69 a pound. Never did spares before just BBs. Figured even if I screw them up it won't be too bad at 1.69 a pound. Fortunately I didn't screw them up.
And the ribs.
Mix up some Butt Rub.
½ cup brown sugar
¼ cup cocoa powder
2 Tablespoons paprika
1 ½ teaspoons ground black pepper
2 Tablespoons onion powder
1 Tablespoon garlic powder
2 teaspoon mustard powder
1 teaspoon ground cumin
¼ teaspoon cinnamon
½ teaspoon chili powder
½ teaspoon ginger
1 teaspoon sea salt
Pinch of Cayenne pepper
Trimmed some fat. I'll set it on the rack above the butt to help baste it while it smokes. Learned that one from SmokinAl. Cut a criss-cross in the fat so everything penetrates better. This was a weird butt. It looked like whoever butchered it really butchered it. It looks like a hack job.
Get the butt all rubbed down.
Wrapped up for the night.
Now we need to make the rib rub.
½ cup brown sugar
1 tsp sea salt
1 Tablespoon paprika
1 ½ teaspoons ground black pepper
2 Tablespoons onion powder
1 Tablespoon garlic powder
1 ½ teaspoons mustard powder
½ teaspoon ground cumin
½ teaspoon chili powder
Pinch of Cayenne pepper
Rubbed.
Wrapped for the night.
The next day. Sunday. Took out the butt and sat it on the counter while I go fire up the pit.
Oak and Hickory Today. RO Lump for the heat.
Fire. Heat. Smoke.
Ready for some meat.
TBS
Making up the spritz. Didn't have the Captain but this Rum I got in PR should suffice.
The butt's been on 4 hours. Time for the ribs to get in on the action.
Perfect temps.
Almost time to foil my butt. Putting it in an Aluminum pan this time.
It's been 11 hours and the butt is done. Pulled it off at 200.
Slide the bone out.
Didn't have time to foil and towel. Had to pull it. People were hungry.
And the ribs are done too. Foiled them with some AJ and rum. Did a 3-2-1 on them. SBR brushed on for the last hour.
A Pulled Pork Sammie.Tomatoes and cukes from the garden and a bit of Smoked Seriously Sharp cheese.
And a Rib. With cukes and smoked cheese and garlic mashed potatoes. Click to zoom in.
Thanks for watching todays show.
And the ribs.
Mix up some Butt Rub.
½ cup brown sugar
¼ cup cocoa powder
2 Tablespoons paprika
1 ½ teaspoons ground black pepper
2 Tablespoons onion powder
1 Tablespoon garlic powder
2 teaspoon mustard powder
1 teaspoon ground cumin
¼ teaspoon cinnamon
½ teaspoon chili powder
½ teaspoon ginger
1 teaspoon sea salt
Pinch of Cayenne pepper
Trimmed some fat. I'll set it on the rack above the butt to help baste it while it smokes. Learned that one from SmokinAl. Cut a criss-cross in the fat so everything penetrates better. This was a weird butt. It looked like whoever butchered it really butchered it. It looks like a hack job.
Get the butt all rubbed down.
Wrapped up for the night.
Now we need to make the rib rub.
½ cup brown sugar
1 tsp sea salt
1 Tablespoon paprika
1 ½ teaspoons ground black pepper
2 Tablespoons onion powder
1 Tablespoon garlic powder
1 ½ teaspoons mustard powder
½ teaspoon ground cumin
½ teaspoon chili powder
Pinch of Cayenne pepper
Rubbed.
Wrapped for the night.
The next day. Sunday. Took out the butt and sat it on the counter while I go fire up the pit.
Oak and Hickory Today. RO Lump for the heat.
Fire. Heat. Smoke.
Ready for some meat.
TBS
Making up the spritz. Didn't have the Captain but this Rum I got in PR should suffice.
The butt's been on 4 hours. Time for the ribs to get in on the action.
Perfect temps.
Almost time to foil my butt. Putting it in an Aluminum pan this time.
It's been 11 hours and the butt is done. Pulled it off at 200.
Slide the bone out.
Didn't have time to foil and towel. Had to pull it. People were hungry.
And the ribs are done too. Foiled them with some AJ and rum. Did a 3-2-1 on them. SBR brushed on for the last hour.
A Pulled Pork Sammie.Tomatoes and cukes from the garden and a bit of Smoked Seriously Sharp cheese.
And a Rib. With cukes and smoked cheese and garlic mashed potatoes. Click to zoom in.
Thanks for watching todays show.
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