2PigsBBQ
Knows what a fatty is.
I normally like to cook between 225 and 250. A buddy of mine has been preaching 275-325 fo awhile now. I finally decided to give it a go.
1st I did two racks of St. Louis ribs. On the longer rack I used Victory lane. Jalepeno season, chipotle honey and cherry.
The shorter rack I used Oakridge. HDD, comp beef & pork and finished it off with dominator.
For the sauce I used Mitchs womp with some apple cherry habanero rib candy.
I also threw in 4 pork shoulders to make room in the freezer. Rubbed with Victory chipotle honey and cherry.
I put the meat on when the smoker hit 225. Ran the smoker steady at 300-310. Used weber charcoal and apple and cherry wood.
Both racks were done around 2hrs and 20min. The color is much darker then I'm used to. I'm assuming it's because the high heat and sugar content of rubs. Please correct me if I'm wrong. I have a lot to learn. Haha. The flavor was terrific in both. The bark was good not hard at all despite what the pictures look like.
The pork butts were done in about 6hrs. They were all about 10lbs. It had good bark but I think I like the bark at 225° better. Also while most of the pork butt pulled perfect it got a bit tougher closer to the bone. That's on me for not probing in more spots I think. I cooked the butts to between 195-201.
I think with more practice I would stick with hot and fast mainly because I didnt notice to much difference with the end product but a huge difference in cook time. It was nice starting and ending my cook in daylight. Haha. I'm sure 225 will happen from time to time.
Thanks for reading all of that. Any pointers are greatly appreciated.
1st I did two racks of St. Louis ribs. On the longer rack I used Victory lane. Jalepeno season, chipotle honey and cherry.
The shorter rack I used Oakridge. HDD, comp beef & pork and finished it off with dominator.
For the sauce I used Mitchs womp with some apple cherry habanero rib candy.
I also threw in 4 pork shoulders to make room in the freezer. Rubbed with Victory chipotle honey and cherry.
I put the meat on when the smoker hit 225. Ran the smoker steady at 300-310. Used weber charcoal and apple and cherry wood.
Both racks were done around 2hrs and 20min. The color is much darker then I'm used to. I'm assuming it's because the high heat and sugar content of rubs. Please correct me if I'm wrong. I have a lot to learn. Haha. The flavor was terrific in both. The bark was good not hard at all despite what the pictures look like.
The pork butts were done in about 6hrs. They were all about 10lbs. It had good bark but I think I like the bark at 225° better. Also while most of the pork butt pulled perfect it got a bit tougher closer to the bone. That's on me for not probing in more spots I think. I cooked the butts to between 195-201.
I think with more practice I would stick with hot and fast mainly because I didnt notice to much difference with the end product but a huge difference in cook time. It was nice starting and ending my cook in daylight. Haha. I'm sure 225 will happen from time to time.
Thanks for reading all of that. Any pointers are greatly appreciated.
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