Two Boston Butts (w pron)

cgwaite · 07-21-2010, 09:05 PM

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:

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.

So after a good rest, I pulled them both and made up a pan for work.

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!

Alan in Ga · 07-21-2010, 09:08 PM

Outstanding I want some.....

deepsouth · 07-21-2010, 09:13 PM

looks awesome!!!

Professor · 07-21-2010, 09:28 PM

I am planning on doing my first boston butt this weekend. Hope it comes out as good as yours did! Cheers!

Boshizzle · 07-21-2010, 09:35 PM

Nice! I want some!

Frank Grimes · 07-21-2010, 10:47 PM

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.

Phubar · 07-22-2010, 03:46 AM

Nice!

BlkJeep · 07-22-2010, 07:39 AM

Congrats on your win and the pp looks like a winner also!!

cgwaite · 07-22-2010, 07:59 AM

Quote:

Originally Posted by Frank Grimes

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.

The biggest tip I could give you is relax and enjoy the competition. Secondly, do your homework now so when you are at the competition everything is planned out. Plan everything out. Know how to control you cooker and be prepared to adjust your process when conditions require you to do so. Don't panic, although you will feel like it when things don't go the way you want them. Keep your ears and eyes open, too. Learn everything you can so you can use that knowledge in your next competition. There are lots of ways to cook ribs, or any other meat. The key thing is to work out a process that produces the results you want every time and stick to it.

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.

Big George's BBQ · 07-22-2010, 08:57 AM

Very Nice

qndummy · 07-22-2010, 09:14 AM

Congrats on your win. Love pulled pork and yours looks great.

Jay Bird · 07-22-2010, 01:18 PM

Congrats on win. Lucky coworkers.

chambersuac · 07-22-2010, 01:31 PM

very nice!

NebraskaBBQ · 07-22-2010, 03:24 PM

Gotta love the bark. I like it dark like that.

cgwaite · 07-22-2010, 10:47 PM

Quote:

Originally Posted by NebraskaBBQ

Gotta love the bark. I like it dark like that.

I was a bit afraid of it at first, but you're right. It really is good! Love the bark!

07-21-2010, 09:05 PM	#1
cgwaite Full Fledged Farker Join Date: 12-03-08 Location: Mishawaka, IN	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: 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. So after a good rest, I pulled them both and made up a pan for work. 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! __________________ 1 - Weber Redhead (pre 1979) 1 - 22.5 One Touch Platinum - Brick Red 1 - 22.5 WSM 1 - 18.5 WSM KCBS Member #52009 Certified MOINK Baller

07-21-2010, 09:08 PM	#2
Alan in Ga is One Chatty Farker Join Date: 12-19-09 Location: Macon,Ga	Outstanding I want some..... __________________ NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE]

07-21-2010, 09:13 PM	#3
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	looks awesome!!! __________________ Out. Again.

07-21-2010, 09:28 PM	#4
Professor Knows what a fatty is. Join Date: 03-18-10 Location: San Antonio, TX	I am planning on doing my first boston butt this weekend. Hope it comes out as good as yours did! Cheers! __________________ Custom Offset Gatorpit (40X24" main chamber, 24X24" firebox) Weber Kettle Weber Silver Genesis [B][COLOR=Red]Red Thermapen (fastest and most accurate)[/COLOR][/B]

07-21-2010, 09:35 PM	#5
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Nice! I want some! __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

07-21-2010, 10:47 PM	#6
Frank Grimes Full Fledged Farker Join Date: 07-24-08 Location: Hudson, IL	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.

07-22-2010, 03:46 AM	#7
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Nice! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

07-22-2010, 07:39 AM	#8
BlkJeep is One Chatty Farker Join Date: 10-02-09 Location: Centralia, MO	Congrats on your win and the pp looks like a winner also!! __________________ Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle

07-22-2010, 08:57 AM	#10
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Very Nice

07-22-2010, 09:14 AM	#11
qndummy On the road to being a farker Join Date: 11-17-07 Location: Simi Valley, CA	Congrats on your win. Love pulled pork and yours looks great. __________________ Dick Still Trying!! :doh: 22 WSM, 18 WSM, Performer, OTG, Smokey Joe

07-22-2010, 01:18 PM	#12
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA	Congrats on win. Lucky coworkers.

07-22-2010, 01:31 PM	#13
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	very nice! __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

07-22-2010, 03:24 PM	#14
NebraskaBBQ Knows what a fatty is. Join Date: 03-09-10 Location: Omaha, NE	Gotta love the bark. I like it dark like that. __________________ NebraskaBBQ

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