PRON..... Two Day Cook, 4 Picnic Hams & 7 Racks of Ribs

[hurricanedavid]

I put 4 picnic hams on the Stumps at 7pm at 230F. Seasoned generously with Butt Rub. I tried something different in cooking them in foil pans to minimize the final cleanup. They finished up at 205F around 10am the following morning. I pulled and sauced it up with Bone Suckin Sauce.

Afterwards, I threw on 4 racks of St. Louis and 3 racks of baby back ribs. Seasoned generously with Killer Hogs Hot Rub. Four hours later with no wrapping they were glazed with Sweet Baby Rays BBQ sauce.

Everything turned out exceptionally well with some awesome flavor profiles. Following are a few pictures and thanks for checking it out.

 

[Stingerhook]

I knew something good was in the air David.

 

[ShadowDriver]

Fun to see you keep that pit humming along.

I especially like that pork. Even if I don't start in a foil pan, I almost always finish in one for the easier clean-up and the captured juices.

The Tarheel in me can't help but open my trap and suggest a couple of alternatives for finishing those butts:

Lexington Dip
Source: http://www.amazingribs.com/recipes/BBQ_sauces/lexington_dip.html

Ingredients
1 cup distilled vinegar (do not use cider vinegar)
1/4 cup ketchup
1/4 cup apple juice
1 teaspoon hot sauce
3 tablespoons light brown sugar
1/2 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon finely ground black pepper

Just a simple eastern NC. Vinegar sauce*- SirPorkaLot
http://www.bbq-brethren.com/forum/showpost.php?p=3701859&postcount=37

INGREDIENTS
1 cup water
1 cup cider vinegar
1 Tbs sugar
3/4 tsp table salt
1/2 tsp ground black pepper
1/2 tsp White pepper
1 Tbs red pepper flakes

 

[hurricanedavid]

Fun to see you keep that pit humming along.

I especially like that pork. Even if I don't start in a foil pan, I almost always finish in one for the easier clean-up and the captured juices.

The Tarheel in me can't help but open my trap and suggest a couple of alternatives for finishing those butts:

Lexington Dip
Source: http://www.amazingribs.com/recipes/BBQ_sauces/lexington_dip.html

Ingredients
1 cup distilled vinegar (do not use cider vinegar)
1/4 cup ketchup
1/4 cup apple juice
1 teaspoon hot sauce
3 tablespoons light brown sugar
1/2 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon finely ground black pepper

Just a simple eastern NC. Vinegar sauce*- SirPorkaLot
http://www.bbq-brethren.com/forum/showpost.php?p=3701859&postcount=37

INGREDIENTS
1 cup water
1 cup cider vinegar
1 Tbs sugar
3/4 tsp table salt
1/2 tsp ground black pepper
1/2 tsp White pepper
1 Tbs red pepper flakes

Thank you for the input concerning alternate sauces. I will definitely give those a try in future cooks!

 

[ronbrad62]

It would have been nice to be your neighbor this weekend. Very nicely done!!

 

[Big George's BBQ]

Very nice cook

 

[pjtexas1]

That had to be an awesome feast! Everything looks great.

Sent from my SM-G955U using Tapatalk

 

[ssv3]

Now that's bbq! :thumb: