- Oct 15, 2006
- 39
- 10
Hey All,
It's that time again, throwing down to two racks of spare ribs, an eight pound pork butt and a fattie (my version at least). Attached are pics. The wife doesn't care for Jeff's rub or any other rub I've come up with, so I'm doing eight ribs for her with John Henry's commercial rub, half Hot the other half Pecan. The rest I'm doing with Jeff's rub kicked up with some extra cayenne pepper. Using Zatarains Creole Mustard, I know the mustard flavor cooks out, but curious to see about the spices. I plan to do the 3-2-1ish method.
There's an 8lb. butt, my half with Jeff's rub and Creole mustard, the wife's half is an experiment of course black pepper, kosher salt and garlic powder. First time doing a butt, so should be interesting. Based on what I've read here, I'm thinking about 12 hours on the smoker. Looking forward to some pulled pork sandwiches and lots o left overs!!!
Finally I put together a fatty with some hot sausage, fresh chopped rosemary and oregano, sliced mushroom, cheddar cheese and on my half fresh Serrano peppers. Not sure of the cook time/temp for that, will do some more reading on here.
Will be misting it with Captain Morgan's and Apple juice as needed. Made a batch of SoFlaQuer finishing sauce, not a real fan of Vinegar, but I'll try anything once. Also have Jeff's bbq sauce on hand.
It all goes onto a New Braunfels Hondo smoker starting around 5 a.m. I plan to be up around 4 to start the fire, I'm thinking it's going to be a long day. Guess I need to record Daytona on the DVR cause I doubt I'll see the end!!!
I'll keep the q-view going, looking forward to seeing what everyone else has going!!!
Happy Independence Day Y'all!!!
It's that time again, throwing down to two racks of spare ribs, an eight pound pork butt and a fattie (my version at least). Attached are pics. The wife doesn't care for Jeff's rub or any other rub I've come up with, so I'm doing eight ribs for her with John Henry's commercial rub, half Hot the other half Pecan. The rest I'm doing with Jeff's rub kicked up with some extra cayenne pepper. Using Zatarains Creole Mustard, I know the mustard flavor cooks out, but curious to see about the spices. I plan to do the 3-2-1ish method.
There's an 8lb. butt, my half with Jeff's rub and Creole mustard, the wife's half is an experiment of course black pepper, kosher salt and garlic powder. First time doing a butt, so should be interesting. Based on what I've read here, I'm thinking about 12 hours on the smoker. Looking forward to some pulled pork sandwiches and lots o left overs!!!
Finally I put together a fatty with some hot sausage, fresh chopped rosemary and oregano, sliced mushroom, cheddar cheese and on my half fresh Serrano peppers. Not sure of the cook time/temp for that, will do some more reading on here.
Will be misting it with Captain Morgan's and Apple juice as needed. Made a batch of SoFlaQuer finishing sauce, not a real fan of Vinegar, but I'll try anything once. Also have Jeff's bbq sauce on hand.
It all goes onto a New Braunfels Hondo smoker starting around 5 a.m. I plan to be up around 4 to start the fire, I'm thinking it's going to be a long day. Guess I need to record Daytona on the DVR cause I doubt I'll see the end!!!
I'll keep the q-view going, looking forward to seeing what everyone else has going!!!
Happy Independence Day Y'all!!!
