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Unread 04-28-2013, 08:05 AM   #1
jeffsee
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Thumbs up 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 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.

Pictures when I get the ribs on in a bit. Pork shoulder has been on for 1/2 hour.
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Unread 04-28-2013, 08:12 AM   #2
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Quote:
Originally Posted by jeffsee View Post
I'm also going "crutch-free" on the ribs for the first time ever.
Only way to do ribs IMO.

Have a great cook!
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Unread 04-28-2013, 08:55 AM   #3
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Grabbed two quick pics while adding ribs to the cook:


This is a simple shot.


And a little close for good measure...

See you in five hours.
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Last edited by jeffsee; 04-28-2013 at 09:02 AM.. Reason: Forgot pics.
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Unread 04-28-2013, 01:48 PM   #4
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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:


Here my plate with a couple bones and some slaw.


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).


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.
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Unread 04-28-2013, 01:52 PM   #5
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Looks like everyone was pleased. Nice to see people eating and not just plates of Q.
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Unread 04-28-2013, 02:04 PM   #6
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Food looks good! I no longer foil my ribs and love them! What didn't you like about the pork?
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Unread 04-28-2013, 02:10 PM   #7
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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.
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Unread 04-28-2013, 02:15 PM   #8
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Job well done! looks good!
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Unread 04-28-2013, 02:17 PM   #9
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Quote:
Originally Posted by jeffsee View Post
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?
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Unread 04-28-2013, 02:17 PM   #10
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Very nice, and everyone is happy
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Unread 04-28-2013, 05:01 PM   #11
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Looks tasty!!
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Unread 04-28-2013, 05:17 PM   #12
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Final score on your day?
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Unread 04-28-2013, 06:23 PM   #13
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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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