Houston area (along with DB's not from Houston) BS thread

Oooooh, this is the one merging the way-underperforming ISD into one that might actually get the kids to graduation.

 

Wuss....

 

But some people don't want to be annexiated

 

I don't blame them it sounds painful

 

Going to try my hand at ribs and a pork butt on Sunday. Can I do them at the same time? Turn on smoker at 225, ribs on for 3 hours, wrap in foil for 2 hours in smoker then rest 1 hour in ice chest?

 

How big is the smoker?

And typically you don't have to let ribs rest for an hour in an ice chest. You can let them cool for about 15 minutes before digging in.

But the pork butt I would definitely let rest for 2 hours.

 

I've laid ribs on top of a brisket before so a pork butt should be fine (not that I was asked lol) But, here is a tip, I like to get spare ribs and trim them down to St Louis style. I save all the trimmings and use them when I make chili.

 

So if you average 9 days out of each before they break you will be set until the end of July

 

Plexi is easy to cut. Measure, mark and start scoring with a straight edge as a guide. I used a multi-tool I got from HoDepot. Just be sure to score multiple times, flip, do same on other side then break slowly with pliers tip in slowly torque down, it will snap a small section, move pliers over and repeat until you get the entire piece done.

 

So brine 12-24 hours (ribs and butt)
rinse off with water and let dry (ribs and butt)
Dry rub while heating smoker, once rub is on place in smoker.
Still unclear on instructions

 

When its turkey time I do a butt on the upper shelf, turkey on the lower.

 

Damn, well we now know where 20% of the cafeteria budget went to...

 

Honestly, it's really hard to go wrong. I generally don't brine. I just wash the meat off really good and dry it before adding a nice coating of dry rub. If you can have your meat seasoned a day or two before you plan on cooking that's always a bonus (moreso on the butt and thicker pieces than the ribs) my smoker likes to stay around 250-260 so I just let it get where it wants to be as long as it's under 300. You'll know the butt is done when it hits 195° close to the bone. If you have long tongs and grab half the rack of ribs and the other half fall down to about a 90 degree angle, they are done. HTH

 

If you ever want to go all out on a turkey dinner, this is the best I've ever tasted, but it's a lot of work
http://www.nakedwhiz.com/madmaxturkey.htm

 

I don't brine as well. I just do a dry rub for 12+ hours before.

Get smoker to 225. Put on ribs, uncovered, for 3 hours. Wrap for 2 hours. Unwrap, and quickly grill.

For the pork butt, I dry rub for 12+ hours as well. Get that smoker to 225, put on the butt (fatty side up), and let it ride for (1.5 hour for every 1lb). I don't wrap because I like the bark. But if it stalls, feel free to wrap it to get it past that stall. Once it's done, wrap it (if not already wrapped) and let it chill in a cooler for ~2 hours. Then shred.

 

On the ribs - after the 3 hours, I wrap and set in a cooler for 2 hours or wrap and set back in the smoker for 2 hours? Also when you say quickly grill, am I supposed to just char it on the outside?

The butt I am pretty confident on. Thanks for the tips.

 

Ahh, thanks. I knew a bunch of that, but the ice trick is new to me.

No, its not work, its cooking!

 

Wrap the ribs and throw them back in the smoker.

As far as the quickly grill part
Only thing I can come up with is if you add sauce at the end, unwrap and paint it on while letting the temp climb to 350 or so.