ribs, fish and shoulders....busy weekend

Discussion in 'Pork' started by redneck69, Feb 19, 2011.

  1. redneck69

    redneck69 Smoking Fanatic

    brined and smoked some pollock i got from a local bar, not bad.  i think they are to thin to do much with besides deep fat fry.



    i made a mop sauce with 1/2 stick of butter, 1/4 cup of honey and 1/2 a cup of maple syrup moped every hour and flipped, had the mes set at 140 and used maple for the smoke. the 1st pic i sprinkled on some dry rub to help with the lack of flavor which helped a ton.  


    i decided to do some ribs also,  since it was noon and the fish were done i kicked the mes up to 225 and put the ribs in.  i have about an hour left before they are done.  can't wait, i've been smelling the smoke all morning and im hungry [​IMG]  and they smell awesome.  later tonight i'm going to toss in 2 shoulders for pulled pork tomorrow.  more Q to come.
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looking good there.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great start! Keep it coming! 
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking good so far.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Fish looks real tasty!

    I await the rest!

  6. fpnmf

    fpnmf Smoking Guru OTBS Member


  7. redneck69

    redneck69 Smoking Fanatic

    sorry no pics of the finished ribs, they were gone before i could take any pics.


    got all the meat pulled, cheese shredded and the onions chopped


    i ended up making 32, 1/2 lb PP enchiladas. 
  8. Very Very Nice!!!!!!!!!!! Send one of those trays my way!
  9. bmudd14474

    bmudd14474 Guest

    Hungry crowd. Looks good
  10. flash

    flash Smoking Guru OTBS Member

    Looks great. At first you had me worried, was thinking you were smoking the pork and fish at the same time. [​IMG]
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    mmmmmmmmm!  PP enchiladas.  [​IMG]
  12. redneck69

    redneck69 Smoking Fanatic

    lol Flash, i started the fish saturday morning at 8 and pulled them at noon, than i put the ribs in and pulled them at 6.  i gave the MES 40 a break for about 4 hours and put the shoulders in at 10pm at 200 degrees, about 5:30 sunday morning my temp monitor went off at 165 degrees.  i double wrapped in foil and around 9:30 or so the monitor went off again at 205 degrees.  i pulled and placed the shoulders in a cooler wrapped with a towel for about 3 1/2 hours.  the shoulder crumbled apart on me when i tried to take it out of the foil.  so needless to say, it took about 10 minutes to pull both shoulders.  but it did take me about an hour to make 32 over stuffed enchiladas by myself   [​IMG]

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