Short Ribs and Pork Butt, Oakridge and my Bullet Bill

[SmokinAussie]

G'Day Bruces! :becky:

In Progress!

Sorry it's so freezing cold in The USA. Holding my end up here, I thawed out some ribs and a but I bought a while ago.

Dusted with my Oakridge Rubs!

Next day I got them on a bit later than I wanted. 12 Midday.

Butt on the bottom deck with the probe.

Ribs on top.

Trying to run as hot and fast as I can. The butt is quite large. It's only at 300F with the wind about. Could be going for a long time.

Not opening the lid for 6 hours at least.

Cheers!

 

[Al Czervik]

I’m all in!!! op2:

 

[Stingerhook]

I didn't get the invite Bill?

 

[Get’n Smokey]

Nice work :thumb:

 

[cowgirl]

Lookin' good Bill!

 

[4ever3]

Dayum!

 

[SmokinAussie]

Another charcoal burner basket gets me up to 335 only.

Butt is 130F internal 3.5 hours in. This wont end too soon.

 

[4ever3]

Well?

 

[SmokinAussie]

Did a "Harry Soo" on the butt. The WSM dropped to 250 with the IT at 160F Internal which is a no win situation unless you want to keep pumping charcoal into it and stay up. Beer number 2 tell me to get in the oven @ 300F.

The short ribs came off earlier and they are wrapped. Wholly cr@p they look good.

 

[4ever3]

The ribs look inSANE!

 

[Big George's BBQ]

Those ribs look amazing Bill How did Your Butt Turn Out

 

[Stingerhook]

Those ribs look amazing Bill How did Your Butt Turn Out

Me thinks it is still cooking.

 

[SmokinAussie]

More about the butt later. Ribs were off the chain.

Smoke ring.... TICK!

On a plate:

With some salsa and salad.

More on the salsa later.

 

[Smoking Piney]

Yes Sir! :thumb:

 

[Inthewoods]

How did ya like the Oakridge?

-D

 

[Stingerhook]

Heck yeah Bill.

 

[SmokinAussie]

How did ya like the Oakridge?

-D

In my opinion the Oakridge rubs are top class. The Black Ops rub is probs the best rub I've used for this kind of thing. It gives a great bark while not being packed with sugar or salt. It gives you room to move if you want to add a hot sauce or bbq sauce to it. I just like the Black Ops with the coffee notes just the way it is with maybe a hot sauce on the side.

It's a similar experience for the Secret Weapon. There's a subtle balance again that you can tweak if you want extra sweetness or saltiness or sharpness. In the pulling of the butt I went for some added Secret Weapon and jizzed it with some Franklins vinegar sauce. Still has room for eating with more bbq sauce or whatever you want to add. I like it as it is.

 

[SmokinAussie]

So here's how the PP went:

Flip the bone.

Added some more Secret Weapon and a touch of Vinegar sauce after a tiny taste test.

Here was the other beef rib, now chilled.

Vac Packed the lot so I can SV it up to temp any time.

3.5 Kilo's of Pulled Pork in 500gram packs. That's pretty good.

 

[kevinstaggs]

All look great but it’s hard to see past those ribs.


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[tom b]

ribs are money, pork looks good too