With the feel of fall weather, and the Saints game today, I decided to fire up the smoker. Started pulled pork roast at 3am this morning. Finished it off with some Ribs.. Came out awesome. Prob best pulled pork I've done yet. 1st attempt at ribs, and was quite surprised how well they tasted a lil to tender as they were falling off the bone. But the family loved them that way.
On Saturday I Placed rub on both the Roast and the ribs then vacuum packed and let sit in the fridge for several hours.
Early Sunday morning, Pork butt was out in the smoker at 3am. Using my BES I mixed a even amount of Pecan and Hickory briquettes. They gave about 5 -6 hours of smoke. At about 10 am It hit 170 and foiled the pork butt. I then placed the St Louis ribs on the smoker and added more wood to give me about 3 hours of smoke. I saw a lot of back and forth about crutch or no crutch. I also read about putting them in a pan with a foil cover and vent it in a corner, so I tried that. I placed them in a pan for 45 mins (wanted to go 30 mins, but got to involved in the Saints game. After 45 mins, took the ribs out the pan, tried the bend test and they werent ready. Placed them back on the open rack to finish. I took the drippings from the pork roast and mixed it with some brown sugar, tony chaheries and ketchup. Then basted the top of the ribs. After about another 45 mins, the bend test said they were ready and removed them. By this time the pork roast had rested in foil inside for about a hour. So both ribs and pulled pork was finished at the same time. Family loved them and said they were great. This is probably my 4th attempt at pulled pork and it came out great. This was my first time with ribs. I thought the taste was phenomenal. But I found some were a bit to tender and fell off the bone. Next time, I will skip the pan and foil, and go all the way through with them on the rack .
On Saturday I Placed rub on both the Roast and the ribs then vacuum packed and let sit in the fridge for several hours.
Early Sunday morning, Pork butt was out in the smoker at 3am. Using my BES I mixed a even amount of Pecan and Hickory briquettes. They gave about 5 -6 hours of smoke. At about 10 am It hit 170 and foiled the pork butt. I then placed the St Louis ribs on the smoker and added more wood to give me about 3 hours of smoke. I saw a lot of back and forth about crutch or no crutch. I also read about putting them in a pan with a foil cover and vent it in a corner, so I tried that. I placed them in a pan for 45 mins (wanted to go 30 mins, but got to involved in the Saints game. After 45 mins, took the ribs out the pan, tried the bend test and they werent ready. Placed them back on the open rack to finish. I took the drippings from the pork roast and mixed it with some brown sugar, tony chaheries and ketchup. Then basted the top of the ribs. After about another 45 mins, the bend test said they were ready and removed them. By this time the pork roast had rested in foil inside for about a hour. So both ribs and pulled pork was finished at the same time. Family loved them and said they were great. This is probably my 4th attempt at pulled pork and it came out great. This was my first time with ribs. I thought the taste was phenomenal. But I found some were a bit to tender and fell off the bone. Next time, I will skip the pan and foil, and go all the way through with them on the rack .
