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Unread 09-14-2013, 06:22 AM   #1
Jonas
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Default Butt and ribs

Ok, it is Saturday, it is not raining and I have a lot of free time. And since a few weeks that means it is barbeque time 😋 This time I try to do pulled pork and spare ribs in my WSM.

Yesterday I made the following preparations:



Rubbed a butt (at least I think it is a butt, we dont use that word for this cut in Sweden). Made my own Meathed Memphis Dust rub.



Trimmed and skinned some ribs. Used the same rub for these.



And made some bbq sauce. Ketchup based, KC style I believe.
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Unread 09-14-2013, 06:31 AM   #2
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So, today I started at 06:00 am and put the meat in the WSM at 07:20 am. I put the butt at the lower grates and the ribs at the upper grate.

My target temp in the smoker was 250-275 F at the upper grate. I used some hickory wood chunks and some apple wood chunks. I sprayed some apple juice on ribs and butt once per hour.



This is the ribs after 4 hours ten minutes in the smoker.



The bend test. Ready?



I put the ribs in foil with some of the bbq sauce to let it rest for an hour before eating.



I moved the butt to the upper grate.
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Unread 09-14-2013, 06:41 AM   #3
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Oh dang, those ribs look about perfect ! Why would you foil them and put them back in the smoker? I would think they would be over done at that point.

Either way, they look awesome !!
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Unread 09-14-2013, 06:42 AM   #4
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This is the ribs, ready to eat

The were tasty, tender and juicy. Actually my first succecful ribs

The butt has an internat temp of 169 F after appr six hours, when I wright this. It is about 4 pounds.
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Unread 09-14-2013, 06:44 AM   #5
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Quote:
Originally Posted by FireChief View Post
Oh dang, those ribs look about perfect ! Why would you foil them and put them back in the smoker? I would think they would be over done at that point.

Either way, they look awesome !!
Actually I didnt put them back in the smoker. i let them rest for an hour in foil.
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Unread 09-14-2013, 07:36 AM   #6
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Pork with a side of pork. I'm in.
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Unread 09-14-2013, 07:40 AM   #7
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Ribs look great!
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Unread 09-14-2013, 07:41 AM   #8
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Ribs as an appetizer for me please!
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Unread 09-14-2013, 07:44 AM   #9
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Ribs for lunch and pulled pork for dinner how can you go wrong?
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Unread 09-14-2013, 07:50 AM   #10
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Looks like success from here!!
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Unread 09-14-2013, 08:00 AM   #11
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Looks good. I have spares on my WSM now. Can't wait!
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Unread 09-14-2013, 09:19 AM   #12
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Ok, aftEr near 9 hours in the smoker the internal temp is 174.

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Unread 09-14-2013, 11:18 AM   #13
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Quote:
Originally Posted by TomB View Post
Looks good. I have spares on my WSM now. Can't wait!
Please post some pictures!
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Unread 09-14-2013, 02:46 PM   #14
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Yummy!
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Unread 09-14-2013, 03:23 PM   #15
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After 14 hours inte smoker it is done. Internal temp 203 F. The bone was easy to pull out.



And here is a sandwich with pulled pork, bbq sauce and coleslaw



It tasted great, but I have to admit the meat was a little dry.
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