flyingbassman5
is one Smokin' Farker
Woke up this morning with the thought that today was a good day for some Q. Ought to ring in the first day of 2013 with a nice smoke. So I went to the store and picked up a rack of spare ribs with the end tips and a nice 5# pork shoulder. I trimmed up the shoulder and prepped the ribs in typical fashion; remove membrane, trim, rub. I used good ole' Famous Dave's Rib Rub for the ribs and tried out the Pit Barrel All Purpose Pit Rub on the shoulder, which ended up being pretty good. The shoulder, I ended up cutting a chunk off of because I wanted to hang two separate pieces. One with bone, one without.
I went outside to get the Pit Barrel Cooker fired up and ended up using the last bit of my briquettes and had to use about a 1/3 of a basket of Royal Oak Lump. Which I was okay with and not too worried about temp spikes because (Uncle Si ALERT!), 'ey jack, it was 20 som'odd degrees out! :thumb:Threw all the meat on the PBC and let her do her thing.
A friend of mine came over so we struck up a bonfire, mixed up a few drinks (Jimmy Beam and Cherry Coke), and let the time pass. About 4 hours later pulled everything back off. Everything rested for 40 minutes and then was sliced, pulled, and plated. Not too shabby for a last minute cook out. Enjoy the pics brethren!
I went outside to get the Pit Barrel Cooker fired up and ended up using the last bit of my briquettes and had to use about a 1/3 of a basket of Royal Oak Lump. Which I was okay with and not too worried about temp spikes because (Uncle Si ALERT!), 'ey jack, it was 20 som'odd degrees out! :thumb:Threw all the meat on the PBC and let her do her thing.
A friend of mine came over so we struck up a bonfire, mixed up a few drinks (Jimmy Beam and Cherry Coke), and let the time pass. About 4 hours later pulled everything back off. Everything rested for 40 minutes and then was sliced, pulled, and plated. Not too shabby for a last minute cook out. Enjoy the pics brethren!
