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SVTPerformance's Chain of Restaurants
Road Side Pub
What's For Dinner Thread
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<blockquote data-quote="nickf2005" data-source="post: 16469662" data-attributes="member: 136350"><p>Did my first actual Boston Butt (I've done 1 shoulder in the past) and first crack at ribs as well last night. All came out fantastic and the meat just from Meijer.</p><p></p><p>Butt was lathered in mustard for bonding and seasoned with Jack Daniel's pork rub. 225 for 8 hours or so to 199*. I ran out of time and couldn't get it wrapped up in a cooler for an hour. Was slightly hard to pull, but tasted great and the bark was on-point.</p><p></p><p>I think I'll try taking it off a 203ish next time and allow for the rest to help break down tissue.</p><p></p><p></p><p></p><p>The ribs were St. Louis cut and were way easier to handle than a full spare rib. Seasoned with Famous Dave's rib rub. I cooked them bone down (membrane removed) and spritzed with apple juice every 45-60 minutes. Took about 3.5 hours to get to 175-185* and I foil wrapped for 45 minutes to rest (and wait for the butt).</p><p></p><p>I think I'll try bone up next time to get more meat facing the smoke. I'm too lazy for the 3-2-1 method, but I'm not sure it would be worth the effort based on how well these turned out. </p><p>[ATTACH=full]1656529[/ATTACH][ATTACH=full]1656530[/ATTACH]</p><p></p><p>Sent from my SM-G975U using the <a href="http://r.tapatalk.com/byo?rid=92568" target="_blank">svtperformance.com mobile app</a></p></blockquote><p></p>
[QUOTE="nickf2005, post: 16469662, member: 136350"] Did my first actual Boston Butt (I've done 1 shoulder in the past) and first crack at ribs as well last night. All came out fantastic and the meat just from Meijer. Butt was lathered in mustard for bonding and seasoned with Jack Daniel's pork rub. 225 for 8 hours or so to 199*. I ran out of time and couldn't get it wrapped up in a cooler for an hour. Was slightly hard to pull, but tasted great and the bark was on-point. I think I'll try taking it off a 203ish next time and allow for the rest to help break down tissue. The ribs were St. Louis cut and were way easier to handle than a full spare rib. Seasoned with Famous Dave's rib rub. I cooked them bone down (membrane removed) and spritzed with apple juice every 45-60 minutes. Took about 3.5 hours to get to 175-185* and I foil wrapped for 45 minutes to rest (and wait for the butt). I think I'll try bone up next time to get more meat facing the smoke. I'm too lazy for the 3-2-1 method, but I'm not sure it would be worth the effort based on how well these turned out. [ATTACH=full]1656529[/ATTACH][ATTACH=full]1656530[/ATTACH] Sent from my SM-G975U using the [URL=http://r.tapatalk.com/byo?rid=92568]svtperformance.com mobile app[/URL] [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
What's For Dinner Thread
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