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-   -   First Serious Cook on The New SS BPS EDS (http://www.bbq-brethren.com/forum/showthread.php?t=159686)

jeffsee 04-28-2013 08:05 AM

First Serious Cook on The New SS BPS EDS
 
After the ceremonial fatty to break in the new SS BPS EDS, I have a real cook planned for today. I have a small (4-ish) pound pork shoulder roast from a hog we had butchered. I have Jallelujah Jalapeno Bacon :clap2: rub from BPS, along with their Money rub and Happy Endings. first time with that combo, so we'll see.

I'm also doing two racks of ribs. My wife hates "spicey" and "smokey," so I'm just putting S&P on her ribs, and mine will have the same as the pork shoulder but I'm substituting the Sweet Money rub for regular Money rub. I'm also going "crutch-free" on the ribs for the first time ever. :icon_smile_tongue:

Pictures when I get the ribs on in a bit. Pork shoulder has been on for 1/2 hour.

Harbormaster 04-28-2013 08:12 AM

Quote:

Originally Posted by jeffsee (Post 2462922)
I'm also going "crutch-free" on the ribs for the first time ever.

Only way to do ribs IMO.

Have a great cook!

jeffsee 04-28-2013 08:55 AM

Grabbed two quick pics while adding ribs to the cook:

http://i1109.photobucket.com/albums/...on/photo-6.jpg
This is a simple shot.

http://i1109.photobucket.com/albums/...on/photo-5.jpg
And a little close for good measure...

See you in five hours.

jeffsee 04-28-2013 01:48 PM

It took a while, but we finally ate. I have to say that I will never foil ribs for myself again. The "extra meaty" rack of back ribs I made, sans foil, actually came out moister, more tender, and far more flavorful than the other rack. Count me sold. Here's the show:

http://i1109.photobucket.com/albums/...on/photo-7.jpg
Here my plate with a couple bones and some slaw.

http://i1109.photobucket.com/albums/...on/photo-9.jpg
My MIL is not a big meat eater, but here she is digging in on ribs. She also loved the pulled pork (even though I was not terribly pleased with the results).

http://i1109.photobucket.com/albums/...on/photo-8.jpg
And here is dear wife. She liked my "spicy" version of the ribs (Thanks for the wonderful rubs, Big Poppa).

Overall, cook #2 was a rousing success.

I CANNOT wait until I get my CyberQ WiFi this summer. Then my machine will be complete.

93vpmod 04-28-2013 01:52 PM

Looks like everyone was pleased. Nice to see people eating and not just plates of Q.

1911Ron 04-28-2013 02:04 PM

Food looks good! I no longer foil my ribs and love them! What didn't you like about the pork?

jeffsee 04-28-2013 02:10 PM

Quote:

Originally Posted by 1911Ron (Post 2463242)
Food looks good! I no longer foil my ribs and love them! What didn't you like about the pork?

It was a small roast. Even though it cooked to 195 and the bone twisted right out, when I went ot pull it, it did not pull apart easily. This was from a butchered hog, and not quite the same shape/cut as the 8-pounders I normally cook. I normally LOVE my pulled pork, but this just didn't do it for me.

As with most things we cook on here, my "customers" won't notice the difference, but I do.

PaPaQ 04-28-2013 02:15 PM

Job well done! looks good!

1911Ron 04-28-2013 02:17 PM

Quote:

Originally Posted by jeffsee (Post 2463248)
It was a small roast. Even though it cooked to 195 and the bone twisted right out, when I went ot pull it, it did not pull apart easily. This was from a butchered hog, and not quite the same shape/cut as the 8-pounders I normally cook. I normally LOVE my pulled pork, but this just didn't do it for me.

As with most things we cook on here, my "customers" won't notice the difference, but I do.

Was it probe tender all over?

landarc 04-28-2013 02:17 PM

Very nice, and everyone is happy

cowgirl 04-28-2013 05:01 PM

Looks tasty!!

Banjoe 04-28-2013 05:17 PM

Final score on your day?

jeffsee 04-28-2013 06:23 PM

Quote:

Originally Posted by Banjoe (Post 2463404)
Final score on your day?

Rib rack 1: 10/10
Rib rack 2 (foiled): 8/10
Pulled Pork 6.5/10


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