Ribs and chicken are a different matter all together, though. (Keep in mind that he's found, like most of us have, that flipping, rotating, mopping or spritzing isn't necessary for good bbq, though.)Īs to smoke, you might find that it's almost impossible to oversmoke a pork butt on the wsm. bbq, but I know that he's won a lot on the wsm and has been on bbq pitmasters and such on tv.Įven if you don't ever try any of the recipes, be sure you check out Chris Allingham's wsm tips and cook documentation, especially since you are gonna use Kingsford. (Never tried a cola injection, though.) One other that comes to mind is Harry Soo's (Slap Yo Daddy BBQ) recipes off his site. Chris Lilly is a fantastic pitmaster and has some great recipes out there, although I've found that both of his pork butt injections were a little heavy on the salt. As for butt rubs, I think that a lot of folks like the "butt rub for Jane", if I remember correctly. I usually make my own rub, and you might do some searches here on the site to find out what's popular here.You'll probably find that Kevin Kruger's recipe comes up a lot, also the BRITU back rib recipe, (although I'd dismiss the "method" and just use the rub). You can find it at Bass Pro Shop if you don't want to order any. It's a really good KC type rub for pork or chicken. However, if I was to pick one commercial rub for both, it would be Plowboy's Yardbird, which has no msg, if that's an issue. Regarding rubs and smoke, etc.I prefer a spicier rub for butts than ribs. I catch the sales and buy all pork for much cheaper than Sam's. No idea why they've become so proud of their pork. I buy butts from a small local store here in Lebanon anyway, since the Sam's pork prices aren't really a deal anymore. Michael, finding a ten pound butt shouldn't be a problem, especially if you find somewhere that carries the Excel pork butts. I found a couple good sauce recipes but i dont know. I used to have an amazing sauce that was sweet yet had a spicy kick to it but i lost the recipe. I will also be putting some sort of bbq sauce not sure what yet. I have never rolled the ribs before that will be an experience in itself. I use to have a POS char-grill barrel smoker and made some excellent ribs and PP before i hope i can recreate the success. dont know what kind yet lol any goooood suggestions? These are my future inlaws here can't disappoint I plan on injecting the butt with cherry dr pepper and spritzing it with cherry dp throughout the process along with spritzing the ribs as well. will that work? Also, do u achieve the same fall off the bone tenderness not foiling? Ill be smoking at a constant 225-235 degrees i hope using 5 pieces of cherry wood and kingsford briquettes using the minion method. Ok so after reading the posts I have decided one 10 lb butt if i can find it and 6 racks of ribs rolled 5 on top and one on bottom with the butt.
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