First bone in Butt and ribs Pics.

[BowMeHunter74]

:mrgreen:

This is @ 4.5 hrs.

Injected the butt with some juice (apple) and some rub. Rub was just chilli powder, garlic powder, onion powder, brown sugar, Kosher salt, pepper, and Tony Chacheres.

Ribs were rubbed with the same.

 

[BowMeHunter74]

Ribs are pulling away, but when you pick them up with the tongs they don't bend much.. Butt is @ 152

 

[BowMeHunter74]

Do you think I should be wrapping in foil, can you tell by looking? The ribs are looking, kind of dry and really pulling back.. These ribs were pretty darn fatty and only a buck a pound.. I wasn't looking to do ribs, but for that price how can you go wrong I guess.

Grill is at 238 @ hr 5. That's where it's been hanging out all day mostly. well untill I started peaking @ hr 3 and put a mop on. Then It takes a while to get back up to cooking temp.

Thanks for all the help in the other thread.

 

[Fredbird]

If you want to have pulled pork, wrap at 160 and take to 195 - 200 before pulling.

Spritz the ribs with apple juice every 30 to 45 minutes or wrap the ribs with apple juice in the foil.

Good luck!

 

[Bigmista]

I'd pull the ribs. They are done. Maybe wrap in foil for an hour but don't cooler them. Let the butt keep going. If it sticks at around 160 for a while, spray it with apple juice and foil it. Then keep cooking to about 190 and if the probe goes in like butter, it's done.

 

[Grillman40]

What he said...better spray them ribs and wrap em to rest. Butts look great...

 

[BowMeHunter74]

I sauced the ribs, and will let them go another 20 mins or so and see if they tender up. The rack with the bones pulled away pretty far seem to be breaking down more since I last checked. Hopefully I didn't overcook them. It sure is looking like it by the pics. Either they are not done, or they are way over done. Hopefully its not the later.

Butt is still @ 152. I really need to stop opening the grill. It's taking for ever to get back up to temp.. I slid open the ash door a little, hopefully that will get some more air flow.. Not much wind out there, and it switched directions on me. I need to turn the grill 180 degrees. Kind of a pain in the rump because the wheels are all jacked up..

Thanks a bunch for all the help..

 

[BowMeHunter74]

Going on 6 hrs now. Picture was taken about 30 mins ago.

Butt is @ 162.

The smaller of the racks had a nice bend when I took it off. The other one not so much bendage - So it was left on to get really over done - sigh.

 

[BowMeHunter74]

Well the ribs look horrible. Not sure why I'm even showing them. O well, always next time. Maybe they will surprise and be edible.

Thanks again for all the help. I will keep you updated on the, Butt.

 

[BowMeHunter74]

Not very good. Almost like eating a pork chop. I have to say they are still better than 90% of the ribs I have had out to dinner.

These ribs were really lacking the meat like a normal sparerib. Maybe that's why they were a buck a pound.

Anyways, thanks again. I think I'm going to foil the butt while I run to the store for beer and fuel.

 

[BowMeHunter74]

Butt is @ 181, Instead of foiling it. I put it in an aluminum pan with apple juice and beer - then Covered with foil for about 80 mins.

Now it's finishing on the grate uncovered.

 

[BowMeHunter74]

Butt reading of 181 wasn't right. It was reall at 167. Now I'm sitting at 173 in a pouring rain. lmao. I cranked up the fire to try and move it along some. I hade it up too 276. Now it's dropping like a rock @ 225 in 15 mins. I threw a welding blanket over the barrel to try and help something.. Look's like we might be finishing this in the oven.. Lightning has been nonstop. I don't want to be tending a fire in that..

This sucks - but that's what you get for starting @ nooon. on your first cook.

 

[icemn62]

Nothing wrong with using the kitchen oven. The que process has been done, and not only safety, (I hate the rain) but sleep is such a good thing.

Note for next time . . .start a little earlier in the day if possible. I generally start my Que in the AM.

 

[BowMeHunter74]

Going good now- @ 197. It's about to come off. and conclude my smoke.

The rain continued comming down hard for another 20 mins, and the smoker dropped down to 195. Rain let up I stirred the coals and moved them to the FB side.. And added some lump. That got the temps up quick.

Well I'm off to pull my meat off

Thanks for all the help along the way. And I will try and post a pic of the butt. It can't be any worse than the rib Jerky

Not looking much better.

 

[Norcoredneck]

Be sure and let us know how it all tasted. Thanks for sharing pics.

 

[Papa Hogg]

That butt looks good...how did it taste? Also, I would be careful when stirring the coals it looked like there was ash on your cooking grate, thermometer, ect...& you want to avoid getting ash on your meat.

Congrats on your first cook :biggrin:

 

[ctbeerbq]

Remember, don't consider the ribs a failure... just a learning experience.

How did the butt turn out? Looks good!

 

[paydabill]

LOL - great pics. I see you are like me on pork, a probe in and then a temp gauage to make sure!

 

[BowMeHunter74]

Thanks for all the help in my adventure. The butt was also dry and I even injected it. I have to believe the thermometers I had we're not right and reading low.

I tried not to shake (creating the ash on the meat and grate) the basket much, but i was feeding the fire and continuing the minion method I started with to keep the temps up. I have to believe I was jacking with the fire to much when the first hint of temp drop.

I have lots of learning and reading on this great site to do.

Good night, good smoking, and God bless.

 

[Rub-A-Dub]

Do you think I should be wrapping in foil,

if it helps u cook better, go fo it. LOL

I had the same prob with my ribs yesterday also. the foil with a cup of apple juice help alot..