Labor Day Cook

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joe black

Master of the Pit
Original poster
OTBS Member
Jan 25, 2015
4,535
341
Greenville, SC
Had some folks coming over for Labor Day lunch.  Had an 8# butt in the freezer and picked up 3 racks of baby loin back ribs at Costco.

This is the butt after it was thawed and I had trimmed a little bit.


Rubbed with Jeff's pork rub and ready to go in the smoker.


After 4  hours at 250-275*.


Rested for a few hours and pulled.


Ribs rubbed and ready for the smoker.


Ribs at 4 hours with a good bend.


Resting and ready to slice.


Sliced and ready to serve.


Plated with some beans and slaw and also 1 of the beef brats that were thrown in as well.

.

It was a great day for cooking in South Carolina.  Everyone seemed to enjoy themselves.  

Thanks for looking,  Joe.
 
Looks like some great food.

Butt cooked in 4 hours?
 
No, that was at 167* when I was going to wrap it. But, I really can't explain it but that butt was at 208* in 6-1/2 hours. That's as fast as I have ever smoked one. There was a decent bark, the bone pulled out with no trouble at all, the fat was really rendered well, the meat was fall apart ready, tender and juicy. I guess as we say, it will be done when it's done, and that's when this one wanted to be done.
 
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