The ribs were overdone on the outside - we should have pulled them off way sooner - but past that tough exterior was some awesome meat. We tossed them in Tennessee's Best Apple Butter Barbeque Sauce and lived the dream.
After this bad boy cools, we'll be pulling it off the bone and saving it for sauce and sammies next week.
We had a few bumps along the way, and learned some lessons, but the ribs were more than edible and we should get some decent meals out of this big ole' butt. Good times.
8 comments:
Nice hunk o'meat, Charlotte! What time is dinner??
That looks fantastic!
How long did you cook 'em?
Tough to call the exact cooking time, because one of the "bumps" I mentioned was that we let the coals die mid-way and lost a lot of the heat. By the clock, the ribs cooked for six and a half hours, the butt for seven and a half, but the temp varied quite a bit at times. I think we should have taken the ribs off an hour or so sooner.
What kind of heat are we looking at for six to seven hours?
At the risk of sounding like a moron, the kind of heat that kept the gauge on the side of the smoker in the "Ideal" range. The choices were "Warm", "Ideal", and "Hot." We never even got close to hot, and spent way too much time in the warm region.
Had we kept a decent bed of charcoals going for the entire time (like, enough to fill the bottom), I'm thinking we'd have been done a lot sooner.
Living the dream!
You can't rush pork, you know.
It gets mad and hates you for it.
When pork hates you, you've got yourself a serious situation. You can eat just about anything overdone or even "burnt", but not pork. It's a delicate meat... Gotta keep that pork moist and warm... "Not too damn warm!!!?, as my dad used to scream.
Oh, this pork definitely didn't hate us. No, about the time we sat down to table, those little guys were loving us...
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