Few things say 4th of July in the U.S. like a cookout, and today will be an epic one. I'm smoking two pork butts, and two racks of pork ribs. The smoked pork freezes very nicely so I'll put some of that up, there will be lunches for the week and a feast tonight!
The Student is eyeballs deep in study, so I was able to putter at a comfortable pace all day.
Everything gets a a generous massage with my rub. The butts I tied up, makes them easier to remove without having them fall apart. The ribs are trimmed, and the silver skin removed from the bone side.
The butts went on about noon - I was running late. I kept the smoker running at 225-250F for the whole smoke. I really like the Weber smoker - I am able to keep a nice even temp for a long time without fussing with it.
At 3:00 the ribs went on. Which gave me my first peek at the butts.
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I added apple wood chunks at the same time. And let this smoke another 5 hours -
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Tender, smokey with just enough bark. The butts look awesome as well. Beneath that gruff exterior is meltingly tender and flavorful meat. I need to let this rest before I can shred it.
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The ribs I finished on the grill with a brushing of my favorite BBQ.
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A couple ribs, some bacon beans, a bit of slaw and a stack of napkins to wipe my face. This is fine 4th of July fare!
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Until next time, Eat Well & Keep Digging
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener
The Student is eyeballs deep in study, so I was able to putter at a comfortable pace all day.
Everything gets a a generous massage with my rub. The butts I tied up, makes them easier to remove without having them fall apart. The ribs are trimmed, and the silver skin removed from the bone side.
The butts went on about noon - I was running late. I kept the smoker running at 225-250F for the whole smoke. I really like the Weber smoker - I am able to keep a nice even temp for a long time without fussing with it.
At 3:00 the ribs went on. Which gave me my first peek at the butts.
I added apple wood chunks at the same time. And let this smoke another 5 hours -
Tender, smokey with just enough bark. The butts look awesome as well. Beneath that gruff exterior is meltingly tender and flavorful meat. I need to let this rest before I can shred it.
The ribs I finished on the grill with a brushing of my favorite BBQ.
A couple ribs, some bacon beans, a bit of slaw and a stack of napkins to wipe my face. This is fine 4th of July fare!
Until next time, Eat Well & Keep Digging
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener
Good things come to those who wait...
ReplyDeleteWOW! i found myself licking my computer screen trying to get just a little taste... looks fabulous!! great work!
ReplyDeleteIndeed Mark they do, and this is wonderful stuff!
ReplyDeleteOFG - try scratch and sniff ;-) Thanks!
Move over Ohiofarmgirl, get your tongue off of my side of the screen!
ReplyDeleteThat just looks so good it makes my stomach growl :-)
Ladies, ladies....there is plenty to go around! Just be sure to follow it up with the Strawberry cheescake icecream!
ReplyDelete