Jimmy Neutron Posted September 22, 2008 Share Posted September 22, 2008 The Mrs. asked me to cook for her book club. Got a butt and some nice ribs plastered with rub. It's gonna be a great Tuesday - beats the heck out of sitting in my office. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 22, 2008 Share Posted September 22, 2008 well shoot... with so much time on your hands, you might as well walk us through your process (unless it's one you've posted before).... and then just repost that bad boy Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted September 22, 2008 Share Posted September 22, 2008 What he ^ said. I plan on doing the same on Wednesday but I want to do some pulled chicken for Ms Cid. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted September 23, 2008 Author Share Posted September 23, 2008 (edited) Gladly. 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. 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. 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. 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 September 23, 2008 by Jimmy Neutron Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted September 23, 2008 Author Share Posted September 23, 2008 What he ^ said. I plan on doing the same on Wednesday but I want to do some pulled chicken for Ms Cid. Pulled chicken? Sounds good - will you return the favor and share your method on Wed? Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted September 23, 2008 Share Posted September 23, 2008 Pulled chicken? Sounds good - will you return the favor and share your method on Wed? Sho e nuff Quote Link to comment Share on other sites More sharing options...
Gonkis Posted September 23, 2008 Share Posted September 23, 2008 Pulled chicken? Sounds good - will you return the favor and share your method on Wed? I am surprised this didn't get a choked chicken reference, yet. That is all, carry on. Thanks for the ideas... about the cooking, that is. Quote Link to comment Share on other sites More sharing options...
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