This was my first go at smoking ribs. I’ve smoked several butts and love them so much but what kind of backyard BBQ queen would I be of I couldn’t make ribs? With some guidance from some friends that are better than good at their own smokey endeavors I set out to try my hand.
Toss some secret rub on a rack of ribs, wrap in foil, smoke at 225 for 2 hours, unwrap, and continue smoking for about three more hours or until the bones are easily removed.
SUCCESS!!!! Now, I’m just waiting for the husband to come home from work before I finish all of these myself. Truth be told. I made two racks and have only tasted two ribs before placing them in a nice cooler wrapped in a towel to keep them hot.
Now I only have 8 more degrees till the two butts I put in are ready to come out.
Sister’s boyfriend’s birthday party is going to be yummy!
After such success with smoking the fatty yesterday I decided to try my hand at smoking a boston butt AKA Experiment Number Two. I’ve read all over the internet about how to smoke this cut of pork and there’s a few debates on how to achieve pork perfection. The consensus is as always “low and slow” and “it’s done when it’s done”. I started with a 4.22 pound boston butt pork roast with the bone still in. At roughly 90 minutes a pound I was looking at six and a half hours of cook time if I was able to keep the temp at the optimal 230*F. Using lump charcoal and a few chunks of mesquite I started the fires at a quarter to 11.
My hot little friend
So far I’ve got to say that for about $60 this little smoker is working out really well. It’s a Master Forge Charcoal vertical smoker that I picked up at Lowes to start out with. I figured with there only being two of us here it was a good place to start.
After trimming off the heavy parts of the fat I used a coat of yellow mustard to help keep the rub on the pork. The rub I based off of this recipe I used for a coating on some chick peas (don’t judge it, was damn good). Placing the fat side up on the smoker I walked back to the house anxious to see how this was going to turn out (which way to place the fat side is a much debated topic). I set my timer for every two hours so I could re-stoke the fire. That’s one thing I learned from smoking yesterday. This little guy starts to have a temperature drop right at the two hour mark. Even using the minion method this is still a needed step. Makes me wonder if the lump charcoal I was using was too varied in size. Have to play with that. During the cooking time I was really good about not peeking until it was about five hours in and needed to wrap the roast in foil (If you’re lookin’ you ain’t cookin’). Apparently the foil step is also one that seems to be up for debate. I went with it. At no time did I flip the butt. The lid stayed closed! I didn’t lift it to look, mop, or even check it’s temp till the very end. When I went to wrap it in foil this is the beauty that was looking back at me:
I wrapped her up for the last hour until her temp reached a nice 195*. From researching I know that if you’re looking for serving this as a sliced roast the temp should be around 180* but if you’re wanting to pull the meat for sandwiches aim for the 190-200* range. I took the foil wrapped delicasy into the kitchen and wrapped it further in a large towel for about the next hour. Ok, truth be told I could only wait about 45 minutes and the slight tingling sensation I’ve still got on my palms may force me to wait the full hour next time. Maybe not.
A smoke ring is my second favorite kind.
Nice smoke ring, nice crust, and no sauce was needed. I’m calling this a success. And I’ve got the notes so I can (hopefully) duplicate the results.
Have to share Hubby’s response. “Man my wife really knows how to smoke some meat. That didn’t sound right.”
After three hours at almost a constant 220*F this smokey little devil is ready. I can’t wait for the gooey cheese inside to cool so I’ve cut a slice and here’s what I find…
Will I make another fatty? Sure. Might have to find a way to make it a little less dense as my banded tummy can’t take more than just a few bites. But a good learning experience and a hobby I plan on continuing. Now, where’s that cinnamon whiskey? I feel a toast coming on.
I know some of you got excited by that statement. Not THAT kind of fatty. Ok? Imagine log of Italian sasauge stuffed with mushrooms and cheese. Now, imagine this creation completely encased inside of bacon strips woven together all mingling in a bbq smoker. Toss in some dry bbq rub and some sauce on top. There you have what is called a fatty or sometimes a bacon explosion. I’m thinking about calling it a cardiologist’s nightmare.
For the recipe/method click here.
This is the first time I’ve attempted to cook anything in a smoker. I’ve seen it done several times but I’ve never had a smoker of my own to play with. After seeking the assistance of people that know what they’re doing I tossed aside the thought about my first attempt being ribs. I was told that like cast iron smokers need to be seasoned with full flavored fatty food. Damn. Don’t you just hate that? Yah, me too. Enter the sausage, bacon, cheese log!
It’s only about half finished (I think). But here’s the pic I snapped just after I tucked it into it’s nice warm bed for a little nap.
Can't wait to see it all cooked up!