Jump to content
[[Template core/front/custom/_customHeader is throwing an error. This theme may be out of date. Run the support tool in the AdminCP to restore the default theme.]]

Taking the day off to fire up the pit...


Jimmy Neutron
 Share

Recommended Posts

Gladly. :D

 

Got lazy and used the same rub for the ribs and butt. The following are approximations only.

 

Rub

 

2 cups paprika

1 cup celery salt

1 cup brown sugar

1/2 cup sea salt

1/4 cup hot NM (very dark) chili powder

1/4 cup dry minced garlic

1/4 cup dry mustard

1/4 cup coarse black pepper

1 tbs coriander

1 tbs cumin

 

Directions: Rub all over your meat. :D I actually treat the meat side of the ribs with prepared mustard before I apply the rub. The mustard doesn't do a lot for the taste, but it adds a nice texture to the ribs when finished. Nobody has any idea I smother the ribs in mustard unless they watch me do it. :wacko: This time around it's a 14 lb shoulder and 3 racks of baby-backs.

 

I've got a 2-1-1 ratio of hickory, cherry and apple chunks soaking in water for the burn tomorrow. I really like that mix for pork. I use hardwood lump charcoal, but I've heard a lot of other guys use Kingsford or the like.

 

6:00 AM and the butt is on the pitt. I've got the thermometer pinned at 220o F - right where she needs to be. I'll probably keep it right there for around 4 hours then run the temp up to 245o or so for the two hours before the ribs need to go on. I like to give the butts (or briskets) a little bump in temp if I'm doing ribs too. The temp plateau these cuts hit drive me nuts when doing ribs, because the ribs don't react well to temps much above 220o. I've washed my hands well and they still smell like rub. :D

 

4:30 PM - just pulled the butt off. When I checked the temp, the needle jumped to 185o and it slid in sooooo easy - this is going to be a good one. Because my wife's party is still a few hours off, I wrapped the butt in foil, then in a bath towel and placed in a cooler. It should stay nice and hot that way and be ready to pull when her company arrives.

 

The ribs are looking good and have a half hour before I wrap them in foil with some apple juice. I don't know if the foiling is necessary, but I like the results better than the one time I did not put them in foil. I'll let 'em run for about an hour in the foil to suck up some juice and put 'em back on the pit for the last hour.

 

Will edit as the process continues....

Edited by Jimmy Neutron
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...

Important Information