Spares and a Butt on a Hot Sunday

Discussion in 'Pork' started by alelover, Jul 29, 2011.

  1. Since my family decided they wanted to eat this week I thought I'd make something we could eat all week. Had a Butt in the deep freeze and got some spare ribs for 1.69 a pound. Never did spares before just BBs. Figured even if I screw them up it won't be too bad at 1.69 a pound. Fortunately I didn't screw them up.

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    And the ribs.

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    Mix up some Butt Rub.

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    ½ cup brown sugar

    ¼ cup cocoa powder
    2 Tablespoons paprika
    1 ½ teaspoons ground black pepper
    2 Tablespoons onion powder
    1 Tablespoon garlic powder
    2 teaspoon mustard powder
    1 teaspoon ground cumin

    ¼ teaspoon cinnamon

    ½ teaspoon chili powder

    ½ teaspoon ginger

    1 teaspoon sea salt

    Pinch of Cayenne pepper

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    Trimmed some fat. I'll set it on the rack above the butt to help baste it while it smokes. Learned that one from SmokinAl. Cut a criss-cross in the fat so everything penetrates better. This was a weird butt. It looked like whoever butchered it really butchered it. It looks like a hack job.

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    Get the butt all rubbed down.

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    Wrapped up for the night.

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    Now we need to make the rib rub.

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    ½ cup brown sugar

    1 tsp sea salt
    1 Tablespoon paprika
    1 ½ teaspoons ground black pepper
    2 Tablespoons onion powder
    1 Tablespoon garlic powder
    1 ½ teaspoons mustard powder
    ½ teaspoon ground cumin

    ½ teaspoon chili powder

    Pinch of Cayenne pepper

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    Rubbed.

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    Wrapped for the night.

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    The next day. Sunday. Took out the butt and sat it on the counter while I go fire up the pit.

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    Oak and Hickory Today. RO Lump for the heat.

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    Fire. Heat. Smoke.

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    Ready for some meat.

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    TBS

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    Making up the spritz. Didn't have the Captain but this Rum I got in PR should suffice.

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    The butt's been on 4 hours. Time for the ribs to get in on the action.

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    Perfect temps.

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    Almost time to foil my butt. Putting it in an Aluminum pan this time.

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    It's been 11 hours and the butt is done. Pulled it off at 200.

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    Slide the bone out.

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    Didn't have time to foil and towel. Had to pull it. People were hungry.

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    And the ribs are done too. Foiled them with some AJ and rum. Did a 3-2-1 on them. SBR brushed on for the last hour.

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    A Pulled Pork Sammie.Tomatoes and cukes from the garden and a bit of Smoked Seriously Sharp cheese.

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    And a Rib. With cukes and smoked cheese and garlic mashed potatoes. Click to zoom in.

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    Thanks for watching todays show.
     
    Last edited: Jul 29, 2011
    thunderdome likes this.
  2. kid creole

    kid creole Fire Starter

    Interesting rub, with the coco.  Looks awesome.

    This Sunday I'm doing a butt and some back ribs.  This just got me excited.
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    awesome looking grub...some lucky folks indeed. Nice price on that good looking slab of ribs. Around here at Costco BB's are a buck a pound more so I usually go without. I kinda like the St. Louis style anyways....nice job on all.
     
  4. thunderdome

    thunderdome Master of the Pit

    Great pics. That firebasket is awesome
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job Scott !!!!

    A lot of nice Qview, and a couple of Awesome BearViews too!!!

    I'm in love with that last shot of Ribs on the plate----Zoomed in !!!!!   MMMMMMmmmmmmm.............

    Thanks,

    Bear
     
  6. roller

    roller Smoking Guru SMF Premier Member

    Great looking meat...job well done and I bet it was real good.
     
  7. kid creole

    kid creole Fire Starter


    Must have something to do with proximity to hog production.  I'd have to look more closely at ribs next I'm in Costco, but that sale price looks like regular price in Raleigh.  
     
  8. venture

    venture Smoking Guru OTBS Member

    Looks good.  With your experience, anything you screw up will still taste dang good.

    Is that bird nest still there?  LOL

    Good luck and good smoking.
     
  9. meateater

    meateater Smoking Guru SMF Premier Member

    Thats a alot of great looking meat, gonna have to remember cocoa powder and ginger for a rub. [​IMG][​IMG]
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Poor little bird keeps laying eggs----Scott keeps frying them with his Bacon!!!

    Bear
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Fantastic Scott!

    I love the bark on the butt!

    Your ribs look absolutely delicious!

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  12. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks delicious!!

      Craig
     
  13. [​IMG] That is some rockin' ribs and butt, awesome!
     
  14. Great job detailing all your hard work ( love )!! If it tast 1/2 as good as they look, bet they all came back for 2nd's! Thanks for sharing..
     
  15. I really like your fire box BASKET. Where did you get that at ?
     
  16. Thanks for all the kind words. It has been quite tasty all week long. I made the fire basket out of some metal I had laying around and made the bottom of it out of expanded metal from Lowe's..
     
  17. Great Qview!

    I like your use of cocoa...have been thinking of trying that or coffee as they seem a 'secret' ingredient many pro's use...how do you find it affects the flavor?
     

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