Smoking Weekend

Discussion in 'Pork' started by mtmcbr, Nov 29, 2014.

  1. mtmcbr

    mtmcbr Newbie

    Smoker is getting a workout this week. Multiple turkeys, a little rewiring, now on to pork. This morning I've got two racks of St. Louis Ribs on for the K-State v KU football game this afternoon, while those are smoking I'll be working on rubbing down another 20 lbs of butts for the Chiefs v Broncos tailgate tomorrow. Ribs are rubbed in a mixture of garlic salt, onion powder, brown sugar, and paprika. I somewhat stick to the 3-2-1 method. Let 'em smoke for a few hours then hit them with more rub, butter, maybe some chopped up garlic and onion. Just whatever comes to mind and I think sounds good at the time. 


     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Looking good, how did they come out ?
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yes , more Q-view , or   [​IMG]
     
  4. mtmcbr

    mtmcbr Newbie

    Sorry guys, No pics of finished ribs. I was at the store when they came out and wife cut and served them. Don't worry I told her that can't happen again because pics are important [​IMG].

    I do however have the butts!





    Pics not in the right order, but I'm sure you guys will figure it out. Two 10 lbs butts smoked overnight at 220. Out of smoker at 200 and into the oven this morning to keep 'em warm. They are resting and I'll pull them at the tailgate. Good thick dark brown bark and bone is ready to fall out. Now I'm hungry!!!! Oh yeah, Go Chiefs!!
     
  5. smokeymoake

    smokeymoake Meat Mopper

    That's a big Booty! Looking good
     

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