The Texas BBQ Forum

Finally back to part time with 4 day weekends and today was below 100* so I better take advantage.

I need some pulled pork for the freezer, and the ribs were to be a bonus.

I decided to cut in half for more bark, seasoned with Sucklebusters Hog Waller, and on the silverback at 7am. Bear Mountain oak was the loaded ammo with some oak chunks in the smoke tube.




At the same time I bought the butt above, I thought these St. Louis spares looked ok although I’m not a huge fan of them. I prefer BBs.

Decided to use the Weber 26 for these, seasoned with Three Little Pigs touch of cherry (more on that later) with some cherry chunks.



Meat side down for a bit. Running about 300*.



Butt almost done





One rack is ready, enough to get started with supper.



The PP was good, standard fair.
The ribs on the other hand. First, as mentioned I am not that big on spares.
Mostly though, I did not like the touch of cherry on the ribs. I love it on pork chops, and my wife is a big fan, but these are gonna require some spicy sauce when I heat some up for lunch.
I knew I shoulda done the racks 2 ways and used SPG Hot.

Susan made some potato salad, and supper was served.



Nothin fancy, thanks fer lookin!

Did you cut through the bone as well on that butt?

Very nice

GRailsback wrote:Did you cut through the bone as well on that butt?

I did not. I made a cut to the bone to get some more goodness in there.

bowhnter wrote:

GRailsback wrote:Did you cut through the bone as well on that butt?

I did not. I made a cut to the bone to get some more goodness in there.

I need to do a big cook as soon as it cools down. We are leaving next week on vacation and taking our last bag of pulled pork with us.

Great looking ribs and Butt.... looks like you have the food groups covered, meat & taters
fruitwood on pork really works well, cherry give that beautiful color, apple give a great flavor.
I do a diamond cut on my butts about an inch or more deep, to get the seasoning into the meat, I like your results

VOILA "PLanning Ahead BBQ'd PORK" - - - can't go wrong with that Recipe - - - that reminds me ??? "We just finished off the last Ziplock of Pulled Pork from some Spares the other day so I'd better be getting me a plan going also.

Nice looking plate. Kudos on a great job.

Those spares and butt look awesome. We mix cherry/apple for pig; cherry gives that great color.

Thanks folks!

Lookin' perfect, neighbor. I'm doing the same thing today!

Outstanding, bowhunter!