poke
04-19-2009, 07:45 PM
I have some comments and questions in regards to my first smoke.
3.75lb Pork Butt, lathered in mustard, coated with original texas bbq rub. Cooked for 5.5 hrs total at 225. Cooked unwrapped until 170, wrapped an left on until reached internal temp of 200.
I pulled it off and was not sure if I was suppose to pull the pork immediately and then let it sit, or let it sit and then pull. At any rate I decided to pull immediately. Either i dont know how to pull pork or the internal temp was not correct. No pulling had to chop.
Taste was good but needed a bit more smokey flavor. Think I will try to inject next time. Any suggestions on pulling?
I also did 3 slabs of spare ribs. 2 slabs were the big ones one was St. Louis style. All three used original bbq rub with Worst. All cooked for about 6 hours. The St. Louis rack I did a 4 uncovered 1 wrapped with jalapeno jelly glaze and the final hour uncovered.
The st louis style was the best. Not necessarily bc of the the jelly but it seemed they were cooked perfectly. Nice bark and perfect inside. The other two racks had a really done outside but inside needed a bit longer.
Question, what is the best way to tell the ribs are done and how can i keep the bottom from becoming so black? The black wasnt bad tasting but was a bit hard to cut through.
End of the day I had a lot of fun but have a ways to go.
3.75lb Pork Butt, lathered in mustard, coated with original texas bbq rub. Cooked for 5.5 hrs total at 225. Cooked unwrapped until 170, wrapped an left on until reached internal temp of 200.
I pulled it off and was not sure if I was suppose to pull the pork immediately and then let it sit, or let it sit and then pull. At any rate I decided to pull immediately. Either i dont know how to pull pork or the internal temp was not correct. No pulling had to chop.
Taste was good but needed a bit more smokey flavor. Think I will try to inject next time. Any suggestions on pulling?
I also did 3 slabs of spare ribs. 2 slabs were the big ones one was St. Louis style. All three used original bbq rub with Worst. All cooked for about 6 hours. The St. Louis rack I did a 4 uncovered 1 wrapped with jalapeno jelly glaze and the final hour uncovered.
The st louis style was the best. Not necessarily bc of the the jelly but it seemed they were cooked perfectly. Nice bark and perfect inside. The other two racks had a really done outside but inside needed a bit longer.
Question, what is the best way to tell the ribs are done and how can i keep the bottom from becoming so black? The black wasnt bad tasting but was a bit hard to cut through.
End of the day I had a lot of fun but have a ways to go.