10.5 lb shooulder and 2 racks spare ribs w/Qview

Discussion in 'Pork' started by darelleats, Sep 14, 2008.

  1. darelleats

    darelleats Newbie


    It's 4:30 AM here and I have the smoker warming up. Picked up an amazing looking 10.5 lb, bone-in shoulder from my butcher yesterday.

    Covered it in rub yesterday afternoon and wrapped in foil. Smelled great when I unwrapped it this morning.

    Will also be adding to racks of spare ribs later today too.

    Pics here: will be updated later too.

  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    looks like a nice arm shoulder, what time's dinner? [​IMG]
  3. darelleats

    darelleats Newbie

    I'm still not convinced the shoulder will be done in time for supper so that's what the ribs are for ... we'll see though!
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    The start of a great day, keep us posted.
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Hopefully you will be able to get the pork off the smoker around 6. I started mine at 430 this morning. Min is only 9lbs. Good luck.
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Nice looking cut of meat, especially all rubbed down and ready to go! Have a great time smoking that thing, it's pretty forgiving with temps and such.

    Hope to see more qvue!
  7. darelleats

    darelleats Newbie

    Hey everyone!

    It looks like I was running a little bit hot this morning. I just ran out and grabbed a new thermometer. I had killed my old one last week, but though I had a sense of where I was at based on the one that came with the GOSM and based on my last few smokes. I figured I was running 200-225, but it looks like I was about 250-270... I've turned it down now... do you think it'll have a huge impact on the final product? I guess I shaved a little bit of time off in the long run [​IMG]...
  8. krusher

    krusher Smoking Fanatic OTBS Member

    should be just fine. All that fat on the outside kinda protects the meat from getting dry, sorta bastes itself. Let us know how it works out.
  9. darelleats

    darelleats Newbie

    Moving around the thermometer has lead me to believe that it wasn't as hot as originally thought ... all things considered, I think it'll work out okay... will let you all know.
  10. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Great lookin butt!
    Butts are so forgiving, it will be perfect when its done...I am hope the "plateau Gods" are smiling on ya today.....smoke to temp not to time!
    Happy Smokes!!!
  11. darelleats

    darelleats Newbie

    Plateaus suck! It's been wavering around 163 for a couple of hours. It's been on the smoker for 15 1/2 hours now and I haven't even gotten to foil yet.

    Can someone remind me to get a smaller one next time? [​IMG]
  12. guvna

    guvna Smoking Fanatic

    looking good! it'll be worth the wait, i'm sure. don't for get the finished view. [​IMG]
  13. darelleats

    darelleats Newbie

    We're getting there! It's in the oven now and climbing steadily.
  14. motorhedd

    motorhedd Meat Mopper SMF Premier Member

    darell....get a smaller one next time ;)
  15. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    LOL!!! Nice one
  16. 1894

    1894 Smoking Fanatic SMF Premier Member

    Nope , that's what the ribs are for [​IMG]

    But I bet you got that figgered out by now [​IMG]

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