Pork Butt

Pork Butt 10lbs smoked from 9pm-2pm at 250 except I did slack a little and it was probably at 190 for most the night. I used pecan and apple wood as my smoke. Basting sauce 1 cup white vinegar, 1cup apple cider vinegar, 1tbs brown sugar, 1tbs red pepper flakes, 1tbs black pepper, 1tbs salt. Usually when I smoke a smaller butt for 8 hours I will baste with this for last 5 hours. Next is my bbq sauce I like with my pulled pork 1cup apple cider vinegar, 1cup ketchup, 3tbs brown sugar, 1 tablespoon yellow mustard, 1tbs molasses, 1 teaspoon salt, and 1/2 tsp crushed red pepper. I cooked pork until internal temp was 195 degrees. Enjoy some smoked out pics!!!

pre pulled

pulling bone out with ease

mmmmmmmmm bark with pink smoke ring

finish product!!!!!!

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Baby Back Ribs 3-2-1-method

  • Wegman’s brand BB ribs (one rack). 
  • Dizzy Dust
  • Dizzy’s Red-eye Express
  • Yellow mustard
  • Apple/cherry wood chucks
  • Two Fat Guys BBQ sauce (mild)

 Rinsed rack of ribs under water then dried with paper towel.  Removed membrane from ribs, coat with yellow mustard, then coated with Dizzy Dust and placed in fridge overnight (covered).  Next day sprinkle with some Dizzy’s Red Eye Express.   Let warm to room temp (around 1 hour). 

 Light lump charcoal,have bottom vent (1 inch) and top vent open. Once up to 200 degrees, add wood chucks (apple and cherry ~2 chunks each), add heat deflector (bottom setting), and adjust vents (1/4 inch bottom,¼ inch top vent) until temp is around 250 degrees.  Place ribs in rib rack and smoke uncovered  for 3 hours then spray with BBQ mist (1 part apple cider vinegar, 1 part apple juice and 1 tsp Worcestershire sauce) and cover in aluminum foil for 2 hours.  After 2 hours, uncover and cook for another 1 hour coat with favorite BBQ sauce in this case Two Fat Guys BBQ(mild) was used.   

 Note: 2 hours in foil, the ribs seems a bit overdone.  Next time try to reduce time in foil or remove this step all together.   Might try just 5 hours uncovered with occasional spray with BBQ mist (mentioned above).

 Despite this, they were MONEY!!  Some of the best ribs I’ve ever had.  Nice bark, moist and fall of the bone.  

Surprised how well Bessie holds temp even when cold outside.  

 For low and slow, top vent is basically closed (open just a crack) and bottom vent is open about 1/4 inch.