Smoking Butts and Ribs for my daughter's birthday tomorrow...

[the bishop]

Got a load of stuff getting smoked for tomorrow.  Figured you guys might want a look at the few pictures I took in the process:

Here are the St. Louis cut ribs I cut down from full spare ribs following the instructions:

Here are the two 7 pound butts in the smoker for a few hours, and the just-loaded rib tips. I'm smoking the butts today along with the tips, so I don't have to worry about the stall. The party is supposed to be at 1:00 tomorrow.  Some of the tips are going to be chopped up to go into the beans I'm going to doctor up (Bush's beans with a few add-ons) and heat up in the smoker tomorrow when I'm cooking the ribs.  The rest will be cut into finger-sized bits and re-heated tomorrow as appetizers.

I never did the mustard before the rub before, and I'm annoyed that I didn't try it sooner. Seems to be helping to form an awesome bark:

Butts have been in for about 8 hours, hit the stall at 168.  Tried something else different this time, too. Been carrying the heat a little higher at about 230-235 the whole time and I am not mopping anything, so the temp swings and disturbances have been kept to a minimum. Only time I'm opening the door is to refill the chip tray.

 

[rdknb]

Wow that is looking good, Going to be great food at the party

 

[supercenterchef]

looks good...let us know how it turn out!

 

[the bishop]

Thanks, guys. I will.  Been stalled at 170-171 for about 2 hours now, debating foiling them.

 

[bigfish98]

I'm sooooo hungry and this isn't helping!! No deer in the field so I am looking at the forum from the treestand. Butts are looking fantastic. I can almost taste them! Now if I can keep from eating my bow!

Bigfish

 

[the bishop]

Don't do that! You bow might be a bit...

stringy.

Sorry, couldn't resist. 

 

[the bishop]

Finally broke the stall, temp is now 182 and climbing.  I can't wait for it to hit 200 so I can wrap it and stick it in the cooler, then hit the sack. I'm beat, been awake for the better part of 36 hours.

 

[tom c]

Finally broke the stall, temp is now 182 and climbing.  I can't wait for it to hit 200 so I can wrap it and stick it in the cooler, then hit the sack. I'm beat, been awake for the better part of 36 hours.

lol, been up for 40 just got out of a HOT shower three more butts to pull.

 

[bigfish98]

lol, been up for 40 just got out of a HOT shower three more butts to pull.

Okmaybe its because its late, but why does smokin always sound dirty?

Bigfish

 

[the bishop]

Hahaha. Don't know about you, but I'm at the delirium stage.  I finally threw in the towel, foiled them and they're now finishing in the oven.  Ran out the propane tank.  These suckers are at the 16 hour mark and still not in the 195-200 range.  I should expect this, happens to me every time I make pulled pork.  Next time I'm splitting these suckers in half.

 

[tom c]

That's why I bought 7, 7 pounders to make 50 pounds

 

[SmokinAl]

Can't wait to see how this finished up!

 

[the bishop]

Here we are at the 24 hour mark. One is finally done, the other should be within a few minutes. Had them in the oven at 200 while I slept, wrapped tightly in foil.  Smoker is already loaded up and running with 6 racks a St. Louis cut ribs over cherry.  Once I have a chance to have breakfast I need to run and pick up a few things for the beans (Wife ate the bacon I had here and used the pineapple in my daughter's school lunch box) then I'll get cracking on pulling the pork. Then I have to prep the beans, the cole slaw, and the tangy Carolina style BBQ sauce.  But hey, I actually got 4 hours of sack time in, so I should be good to go with entertaining all the guests that'll be here by 1:00am.  I will probably fall into a coma as soon as the last guest leaves.

 

[SmokinAl]

Sounds like you need a beer!

 

[raptor700]

It's almost 1:00, hope everything is going well 

 

[the bishop]

Well, good news. It went great!  The pulled pork was melt-in-your mouth tender, and the ribs were at the point right before they fall off the bone.  I made Dutch's Wicked beans with some added in smoked trimmings (Minus the heat, there were kids here) and they were a huge hit. So was Tip's slaw recipe.  Those recipes are incredible.

Bad news is I finished up right as the hordes descended, and couldn't snap any pics of the finished products. I just got too busy feeding everyone.

Found a tangy BBQ sauce recipe that's pretty amazing, and from all places it's from Lays Potato chips.  Recipe is here: http://www.fritolay.com/recipes/recipe/tangy-carolina-bbq-sauce

A pulled pork sandwich with a healthy dribble of the carolina style BBQ sauce and topped with Tip's slaw is heavenly.  I liked it so much I almost didn't have any of the ribs (I did say *almost*).

Gotta say, the GOSM Big Block got a workout. All day yesterday with the pulled pork and today with the ribs.  The temp was pretty stable, only had to make minor adjustments as the weather changed.  

I now plan to fall into a coma once I finish this beer.  Thanks for all the help, tips and advice from everyone on this forum. Both directly and indirectly.

 

[bigfish98]

Here we are at the 24 hour mark. One is finally done, the other should be within a few minutes. Had them in the oven at 200 while I slept, wrapped tightly in foil.  Smoker is already loaded up and running with 6 racks a St. Louis cut ribs over cherry.  Once I have a chance to have breakfast I need to run and pick up a few things for the beans (Wife ate the bacon I had here and used the pineapple in my daughter's school lunch box) then I'll get cracking on pulling the pork. Then I have to prep the beans, the cole slaw, and the tangy Carolina style BBQ sauce.  But hey, I actually got 4 hours of sack time in, so I should be good to go with entertaining all the guests that'll be here by 1:00am.  I will probably fall into a coma as soon as the last guest leaves.

And I thought hunting all weekend was tiring!  You have got to be beat! 

Always worth it when it comes out that good and everyone is fat and happy!

Bigfish