Baby Back Ribs-Memorial Day Weekend

Picked up two racks of baby back ribs at Costco.  I tend to prefer Costco over the local Wegman’s because they remove the silverback for you, saving prep time.

For the past couple of years I’ve gone with the 2-2-1 method (2 hours unwrapped, 2 wrapped and 1 unwrapped) at around 225-250 degrees.

You really can’t go wrong here, they always taste fantastic but I wanted to try more “competition-style” where they are tender but don’t completely fall off the bone  [only where you bite], so I decided to mix it up a bit.

Picked up some new rubs at the local BBQ shop (Mason-Dixon BBQ services; www.mdbbqservices.com)

Meat Church

Coated the Ribs with EVOO and the rubs [~80/20 Wicked Que/Honey Hog BBQ]

Pre-heated the Kamado Joe to 250 degrees, heat deflector and water pan in place and apple wood chucks.

Let the ribs cook at 250 for 3 hours before opening the lid.  At that point I  sprayed them with 50/50 (Apple Juice/Apple Cider Vinegar)  and every 30-45 minutes moving forward

Here is what they looked like after 3 hours:

Ribs

We had a party to get to and the ribs still needed to soften up a bit so I did use the Texas Crutch (wrap tightly in aluminum foil) after the 4.5-5 hour mark.   Before you close them up though, spray liberally with the apple juice/apple cider vinegar, spray butter and drizzle with honey.

Kept them wrapped in alumnuim foil for ~40 minutes, unwrapped then placed directly on the grill grate.

At this point I coated them with some fantastic BBQ sauce (Big Bob Gibson-who just won the Memphis in May Championship again).   I dilute with alittle bit of apple juice before applying.

BBQ sauce

Continued this for the next hour (coating every 20 minutes).   Pulled the ribs off (~6 hours total grilling time).

On Point BBQ ribs

Came out perfect, nice smoke ring, tender yet enough structure to hold up.

Happy Memorial Day!!!

-OnPoint BBQ

Game Day Pork Shoulder

It’s been a long time since I’ve posted to this blog.  Never stopped smoking but life got in the way of posting.  Really no good excuse.

However 2017 will be different and what better way than to start out smoking a pork shoulder on a balmy 13 degree morning.   Not just any day though.

NY Giants vs Packers: Kick-off @4:40pm. 

Back to the details:   Picked up a 7-8 LB Pork Shoulder at the local Wegman’s (grocery store).  Trimmed off the excess fat and coated with extra virgin olive oil

Rub:  Trying out the Weber Dry smoking Rub

Coated the pork shoulder liberally, wrapped in plastic wrap and placed in the refrigerator overnight.   This morning, removed pork from the refrigerator, to allow it to approach room temp.

Filled the Kamadojoe with lump charcoal, fired it up to around 250 degrees, put a few apple wood chucks the heat deflector in place and aluminum water pan in place.

Added the pork shoulder to the smoker around 7:30 am (outside temp about 13 degrees). Used the Weber iGrill2 to monitor temp of the meat.

KJ working hard in the cold weather:

Instead of pulled pork, I’m going to slice this meat with my deli slicer so I’ll took it to 185 degrees instead of 200-205.  Midway through I added more water to the pan and sprayed the pork with butter

About 6 hours later here is the “finished” product.  Nice bark

For the BBQ sauce, I’m going with the crowd favorite “mustard and vinegar”-based sauce.   You can find the ingredients and prep for that in one of my previous posts (here: http://onpointbbq.com/?s=Mustard+sauce&submit=Search )

Will update with a few post-slicing pictures and will provide a link to the deli slicer I use which works really well and isn’t expensive.

In the meantime, good to be back and Let’s Go G-Men!!!!

-OnPoint

Dinner: Pulled Pork (apple wood smoked)

Full day of eating pork products. Breakfast = ham, egg and cheese sandwich; lunch = baby back ribs; dinner = pulled pork

After I pulled off the ribs for lunch, I added more lump charcoal, water to the aluminum pan and kicked the temp up to 350 degrees.

Last night I trimmed excess fat off the pork butt, coated with yellow mustard, rubbed with Dizzy Pig “Swamp Venom” and “Dizzy Dust” then wrapped in plastic wrap and kept in fridge overnight.

About 1-1.5 hours before putting on the Kamado Joe I pulled the pork butt from the fridge to allow it to warm up a bit.

Used apple-wood chuck for the smoke and after about 2.5 hours at 350 the internal meat temp hit 160 degrees. At this point I wrapped in foil to speed through the stall period. (Didn’t have time to wait)

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After another ~2 hr at this temperature the 8 LB butt hit 200 degrees (internal temp). At which time it was time to pulled off the grill. I then let the steam escape, re-wrapped and put in a cooler to rest for 1 h.

The pork was then pulled, served with the mustard vinegar sauce which I have posted about several times and Mac&cheese.

Came out great. Moist and flavorful. I plan to save some for pork tacos and maybe BBQ pork pizza later this week.

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OnPoint!

Lunch: Baby Back Ribs

I must say. Fun to be back grilling and blogging.

Picked up this rack of baby back ribs at Wegmans. I removed the silver skin from the back of the ribs using a butter knife and paper towel (important step).

I then coated the ribs with extra virgin olive oil and rubbed with Dizzy Pig’s “Swamp Venom” and “Raising the Steaks” spice.

I preheated my Kamado Joe (Bessie) to 220-225 using peach wood. Smoking under indirect heat with heat deflector and aluminum pan filled with water in place. As mentioned earlier for baby backs I use the 2,1,1 method (2 hrs unwrapped, 1 hr wrapped and 1 hr unwrapped) exclusively and it never fails.

Here is a pic after 2 hrs and right before wrapping in foil. Used spray butter to coat ribs, drizzled honey and sprinkled some brown sugar.

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After 1 hour at 220-225 wrapped. The ribs were unwrapped and coated with Kansas City Style BBQ sauce. I usually coat again with 30 minutes left into the cook.

After 4 hours total time, this is what they look like. Perfect. Enough texture to stay on the bone when you pick them up but comes right off when you bite into them. Just what you want.
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Lunch time!!

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Pork butt up next….Stay tuned

OnPoint!