Two Boston Butts (w pron)
As a celebration to my first place in the Amateur category of the KCBS sanctioned Ribs Cook-Off, I decided to cook up a couple of Boston Butts for Pulled Pork sammies. Since everyone at work had heard about my win, everyone wanted to taste my ribs. I figured a pan of pulled pork would go a little further, so I prepared the two butts with a little slather of mustard and then covered them liberally with Yardbird Rub:
http://www.thecompanyplayers.com/bac...-07-21-01a.jpg Put them on the WSM in the late afternoon and set them up to cook all night. In the morning, I was low on charcoal and the butts were at 175, a little too early to pull, so I wrapped them in foil and slid them into my oven, set at 200. An hour and a half later they were at 200 degrees and ready. This picture only shows one, because I had moved the other to another pan. http://www.thecompanyplayers.com/bac...-07-21-02a.jpg So after a good rest, I pulled them both and made up a pan for work. http://www.thecompanyplayers.com/bac...-07-21-03a.jpg I've never really done pulled pork this way before and was amazed at how simple it was to do. Everyone at work went on and on about how good it was. It didn't take long for it all to disappear. Thanks everyone for showing me how to be a great cook! :thumb: |
Outstanding I want some.....:thumb:
|
looks awesome!!!
|
I am planning on doing my first boston butt this weekend. Hope it comes out as good as yours did! Cheers!
|
Nice! I want some!
|
Congrats on your rib win. Just curious, what was your cooking method for the ribs? Did you foil, glaze, etc? I am in my first comp next month and just wondering if you could give me some tips.
|
Nice!
|
Congrats on your win and the pp looks like a winner also!!
|
Quote:
There is a plethora of knowledge on this site which is invaluable to a new competition cook. Take advantage of the information here. Ask questions if you don't understand something. Check out the Competition Forum and read about all things competition. As for my ribs, I tired to keep it as simple as possible: Remove the membrane; slather with yellow mustard; apply rub (Yardbird in this case); let them rest for a while (about an hour or two in my case); put one cooker once it settled down and cook between 225 - 275 degrees until done. Hardest part for me was timing when the ribs should be done. My cooker took off on me and I had to pull them and wrap in foil to keep them from over-cooking until I got my temps back down on the cooker. Sauced them about 20 minutes before turn in and caramelized the sauce. Good luck in your competition. |
Very Nice :thumb:
|
Congrats on your win. Love pulled pork and yours looks great.
|
Congrats on win. Lucky coworkers.
|
very nice!
|
Gotta love the bark. I like it dark like that.
|
Quote:
|
All times are GMT -5. The time now is 06:28 AM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.