Getting ready for the Company Cookout W/Qview

Discussion in 'Pork' started by cfarley, Sep 29, 2011.

  1. cfarley

    cfarley Fire Starter

    Ok, my first full BBQ on here so I will start off with a few pics and a few questions.

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    15.5 pounds, biggest one I have don thus far. Should I be looking around 15 hours give or take, or much longer? 

    Here are some rib pics. My boss bought the reserve champion from the fair and we had it processed. I told the butcher that they could leave the loins whole or just cut them in half. So when I got the loins they were whole and they still had the backbone running thru them. I was pretty upset about having to debone the loin remove the tenderloin and the ribs to me don't look right. Can someone please tell me what style of cut these ribs are and should I trim them up more?

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    Here is the loin and the bone it was attached to...

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    Please enlighten me on what happened.

    Oh yeh some homemade Q sauce, and more on the way.

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    Last edited: Sep 29, 2011
  2. bmudd14474

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

    Those looks like spares but not sure. Im sure someone else will be able to tell you.

    If that butt is 15lbs I would give yourself more than 15 hours to be on the safe side. Cant wait to see the results.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The butcher gave you a rack of Spare Ribs, standard cut, just as they come off the side and belly.  The meaty end when removed are called "Rib Tips" and the remaining ribs are now "Saint Louis Cut". You can leave the Tips on and proceed with your smoking or cut strait across where the bones end, like Squaring the rack up. But smoke the tips anyway, you have to gnaw around the cartilage but they're tasty and meaty. The "Baby Back Ribs" left when the Loin and Spine removed, can be cut by hand but it will take some time to work your knife through the connection points of the ribs to the spine. A CLEAN Hack saw will make quick work of it though. Good luck...JJ
     
    Last edited: Sep 30, 2011
  4. cfarley

    cfarley Fire Starter

    Thanks for the info. When I cut the loin off I cut it pretty close to the bones of the baby backs, will that be a problem?
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    They will be less meaty but still worth cooking if for nothing else but a Snack for you later in the week...JJ
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    A 15lb. butt could take 25 hours to cook. We usually figure 2 hours per pound to be on the safe side. If it finishes early just wrap it in foil & towels or blankets & put it in a dry cooler. It will stay hot for 6+ hours. Then you can pull it just before you eat.
     
  7. chef willie

    chef willie Master of the Pit OTBS Member

    X2 what Al & Jimmy said....that should be some FINE pork. Of course, the loin will go quicker if you're smoking that as well. I've started estimating 2 hours per pound, always seem to take longer than expected. That's a fine looking chopping block by the way....I'm jealous
     
  8. cfarley

    cfarley Fire Starter

    Well the cookout has been rescheduled for next sunday. Bad weather! So I get to stay up all night cooking for myself. AND I get another run on this smoker. More pics to come.
     
  9. cfarley

    cfarley Fire Starter

    Thanks for the comments.
     
    Last edited: Oct 3, 2011
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    So now do you get the other half of the Piggy to play with next week?

    It looks like you will eat well, Congrats on a job well done!...JJ
     
  11. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    [​IMG]ribs looks great!!!!!!!!
     
  12. teeznuts

    teeznuts Master of the Pit

    If you like SoFlaQuer's foiling sauce, try his finishing sauce for the butt if you're going to do pulled pork. If you like vinegar base with some heat you'll love it.
     
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I know about SoFlaQuer's Finishing Sauce but can't find his Foiling Sauce...What's the link?...JJ
     
  14. cfarley

    cfarley Fire Starter

    Sorry about that I had 2 recipes one for the but and one for the ribs. Jimmy I used your foiling juice recipe for ribs and once again thanks. Its excellent, I used honey as the base and dropped a couple tablespoons of my BBq sauce in it for the finish.
     
  15. cfarley

    cfarley Fire Starter

    The shoulder took about 13 hours and got to 188* I put it into a foil pan and covered it. Let it rest for about 3 hours and it was still around 160* when I pulled it. Fell apart and was moist and delicious. I took a pic but it doesn't do it any justice.[​IMG]
     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good from here!
     
  17. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    Looks like a very well done job!  Bet you are the hit of the Company Cookout!  Delicious even over the internet.

    Rich
     
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The pics look good and doing the Ribs sweet and the Pulled Pork tangy is a great compliment/contrast of flavors. I'm glad you liked the Foiling Juice...JJ
     
  19. billyj571

    billyj571 Smoking Fanatic

    Looks like a very well done job! nice pics too
     

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