Smoked pork butt, ribs, etc.

QSis

Grill Master
Staff member
Gold Site Supporter
Cranked up the smoker this weekend for probably the last smoke-a-thon for the season.

I bought a small bone-in butt (less than 5 pounds - should have gotten a bigger one, since I gave 2/3 of it away), 2 slabs of babyback ribs, some ABT's (natch) and more than a pound of bacon.

Butt and ribs slathered with French's mustard, rubbed with Head Country. Used hickory chunks on them.

Used cherry wood chunks with the bacon.

Butt pulled and tossed with Kevin's Slather (pm me for the recipe, since I promised I wouldn't post on the internet, but I got permission to privately share).

Ribs brushed with Sweet Baby Ray's sauce.

We had the ABT's for appetizers and the ribs with potato salad one night, and pork butt sandwiches with cole slaw (like Carolinians) another night.

The bacon will be for BLT's and topping for potato soup!

Boy, did my backyard smell WONDERFUL!

Lee

Pork butt, raw

Butt 1, raw.JPG

Butt, rubbed and ready to smoke

Butt 2, rubbed and ready to smoke.JPG

Butt, smoked

Butt 3, smoked.JPG

Ribs, rubbed and ready

Ribs 1, rubbed and ready to smoke.JPG

Ribs, smoked

Ribs 2, smoked and whole.JPG

Ribs, sliced

Ribs 3, sliced.JPG

ABT's

ABTs, close.JPG
 

QSis

Grill Master
Staff member
Gold Site Supporter
A few more pix.

Lee

2 layers of bacon

Cherry smoked bacon raw, 2 layers.JPG

Cherry-smoked bacon slices

Cherry smoked bacon, cooked.JPG

Pulled pork sandwich with coleslaw

Pulled pork sandwich with coleslaw.JPGCherry smoked bacon raw, 2 layers.JPGCherry smoked bacon, cooked.JPGPulled pork sandwich with coleslaw.JPG
 
Last edited:

Cooksie

Well-known member
Site Supporter
Every bit of that looks beyond delicious :clap:

What kind of smoker is that? I always thought you did all your smoking on a Weber.
 

buzzard767

golfaknifeaholic
Gold Site Supporter
YUMMY!!!!

Baby backs are on sale here - Friday or Saturday smoking for sure. Woo hoo. :)
 

Shermie

Well-known member
Site Supporter
Cranked up the smoker this weekend for probably the last smoke-a-thon for the season.

I bought a small bone-in butt (less than 5 pounds - should have gotten a bigger one, since I gave 2/3 of it away), 2 slabs of babyback ribs, some ABT's (natch) and more than a pound of bacon.

Butt and ribs slathered with French's mustard, rubbed with Head Country. Used hickory chunks on them.

Used cherry wood chunks with the bacon.

Butt pulled and tossed with Kevin's Slather (pm me for the recipe, since I promised I wouldn't post on the internet, but I got permission to privately share).

Ribs brushed with Sweet Baby Ray's sauce.

We had the ABT's for appetizers and the ribs with potato salad one night, and pork butt sandwiches with cole slaw (like Carolinians) another night.

The bacon will be for BLT's and topping for potato soup!

Boy, did my backyard smell WONDERFUL!

Lee

Pork butt, raw

View attachment 19093

Butt, rubbed and ready to smoke

View attachment 19094

Butt, smoked

View attachment 19095

Ribs, rubbed and ready

View attachment 19096

Ribs, smoked

View attachment 19097

Ribs, sliced

View attachment 19098

ABT's

View attachment 19099



Dag, all that food looks DELISH!!

You've just been a busy bee this past weekend, cooking up all that food!! :piesmiley1::eating2: :bonk:
 

QSis

Grill Master
Staff member
Gold Site Supporter
My supermarket sells half pork shoulders, shank end. They are a perfect size for several sandwiches, but they just can't hold a candle to the butt end.

Good, though.

LeePork shoulder 1.JPGPork butt 2.JPG
 
Last edited:

Johnny West

Well-known member
I will be doing two this week and will take pulled pork for my church hospitality - something different.
 

Johnny West

Well-known member
Just put an 11 pound butt in the Weber with green plum and pecan for smoke - paleo rub.
 

Attachments

  • #Butt.jpg
    #Butt.jpg
    48.5 KB · Views: 65

Johnny West

Well-known member
It came out great and didn't miss the sugar. I may use coconut sugar next time, though.
 

Attachments

  • #Butt III.jpg
    #Butt III.jpg
    59.1 KB · Views: 58
  • #Butt Pulled.jpg
    #Butt Pulled.jpg
    45 KB · Views: 61

QSis

Grill Master
Staff member
Gold Site Supporter
That looks perfectly delicious, John!

You used green plum wood? How come?

Lee
 

Johnny West

Well-known member
It was a hit, at church, and they ate almost the whole pot.

I use green plum when i cut off the suckers from the one big plum tree. It makes a good smoke but mostly I use pecan and alder. I've been using green plum since 93.
 
Top