Pork Ribs Twice In One Week? When they’re that good, sometimes you gotta double up just to make sure you weren’t dreaming…
Category: Pork
Thinly Sliced #Pork Loin Sandwiches Made On The @WeberGrills Kettle
Rubbed The Pork Loin with Paul Prudhomme blackened seasoning and coarse black pepper. Set up the kettle using the snake method with briquettes, apple chunks and cherry chips.
When she hit 130 internal I basted her with some Sweet Baby Rays BBQ sauce.
145 internal and she got pulled off and rested for 10 minutes before thinly slicing it for sandwiches.
Topped with cole slaw and Franks hot sauce. So tender, juicy and flavorful!
#Porkbutt hits the @webergrills Smokey Mountain Smoker Follow along at www.northeastbbq.com #bbq #bbqporn
Smoker has been running between 264 and 300.
Did not check the lid til 11:06, she’s looking niiiiice
She has stalled at 167 internal for about an hour or so. Gonna spritz her and open the vents a little, temps have settled in at grate level at 250.
The stall lasted just over a hour. Broke out at 1:15PM.
Just gonna kick back, drink a beer and let all that fat render down into succulence.
At 2:00PM she got double wrapped in foil and transported to the house where the oven was preheated for 275.
Temps started to climb slowly and at 4:15PM she hit 203 internal. A ten hour session! Wrapped the butt in a towel and placed it in a cooler to rest for an hour.
When we unwrapped her at 5:15PM the results were worth the wait-
Nephew BJ and BIL Barry as well as The Kimberley’s came over to enjoy some wings and pulled pork.
It was a Sweet Baby Ray’s kinda day-
Nephew BJ approves
Pulled-
Sauced-
This is happening! Pork butts on the @WeberGrills Smokey Mountain Smoker In The Snow
Follow along live at http://www.northeastbbq.com
Had to shovel out the smoker but the show must go on.
5 lb pork butt.
Rubbed down with EVOO and my go-to Paul Prudhomme Blackened magic rub.
Smoker at 276- butts hit the Weber Smokey Mountain Smoker at 7:20AM
Two hours in and she is developing some nice color- smoker running between 266 and 315. Internal temp 132. It was looking a little dry so I added some warm water to the water pan and spritzed the butts with a mixture of honey, tabasco, apple cider vinegar, worcestershire, and ketchup.
12:00PM Update Pit temps started to recede under 260 degrees despite all bottom vents being wide open so I fired up a half a chimney of briquettes and added them through the smoker fuel door. Internal temp 160. Also spritzed again with the liquid mixture to build flavors and bark. Looking good. Don’t think I’m going to foil them.
1:20PM She broke out of the stall. 170 internal and has a nice bark forming.
1:50PM Pulled The Butts Off and Wrapped Them To bring to Sista Felicia’s. Wrapped in foil and tossed them in a cooler to transport and will finish in her oven
Brought butts to my sisters and tossed them in my sister’s oven til 195.
Pulled them out and rested for a half hour. Couldn’t resist ripping off a hunk of burnt ends
Holy Crap I Can’t Believe I Promised Everyone Smoked #Ribs In A Snowstorm Live Blog
All month long I’ve been looking forward to the first Patriots playoff game to smoke up some ribs for the crew. Babyback ribs were on sale so I picked up three racks and looked at the forecast yesterday which said the rain and snow was supposed to stop between noon and 2pm today.
Well fast forward to today and there’s no rain at all, instead it’s a full on sideways huge wind snowstorm.
Not to be deterred by the weather we forge ahead!
Babybacks were on sale at Stop and Shop yesterday but they didn’t have them in yet and would be frozen so I went to Market Basket, paid a little more from them but they were in the case unfrozen.
Took the ribs out of the cryovac and gave them a thorough rinse.
Next piercing the sinewy membrane on the bone side of the ribs and peeled off the membrane. This is not difficult at all. just carefully slide your knife under the membrane til you get to the other side and once you have enough lifted away from the meat take a paper towel to help you grip the membrane and pull it away from the rib. It may take one or two trys to get it all off but this step should not intimidate you. It’s alot easier than it looks.
Once the membrane is off pat the ribs down with a paper towel to get them dry of any excess moisture from when you washed them.
Next slather a small amount of yellow mustard on the ribs which is used to help adhere the rub to the ribs. You won’t taste the yellow mustard it’s simply used to aid in adhering the rub so there’s no need to go out and purchase some fancy expensive mustard for this.
Now for the rub. I use the Paul Prudhomme rub for just about everything. It’s fantastic. Apply liberally on all sides and let the ribs rest for a couple hours.
Next to set up the Weber Smokey Mountain Smoker.
The wind is driving the snow sideways . Going out for ten minutes my sweater is completely drenched with wet snow. Took about ten minutes just to get the chimney lit.
Set up the smoker using the minion method with the charcoal basket at the bottom of the smoker hollowed out and the inside circumference of the charcoal basket lined with briquettes, cherry wood chips and apple chunks. Once the 1/3 of a chimney of briquettes got going I dumped them into the center of the charcoal basket, looking for a gradual build up in temperatures to 225-250.
So now that the pit temps hit 200 we toss the Ribs on
Luckily last weekend I bought a nice plastic cover for the Maverick remote temperature gauge/ These things don’t like to get wet and today probably would have fried the unit if it wasn’t in the plastic housing. $2.99 cents at Ocean State Job Lot was a good insurance policy for the sensor to stay dry.
Two hours in I wasn’t satisfied with the color, and the Weber Smokey Mountain had been cruising along at 225. I opened the fuel door and saw quite a bit of charcoal had been used up. Figuring we needed another two hours of heat and looking for a little more heat I fired up 2/3 a chimney of briquettes and added them to the charcoal basket. I also mixed up a container of a couple of tablespoons of Stubbs BBQ sauce, a couple of ounces of apple cider vinegar and a tablespoon of tabasco sauce and spritzed the ribs.
The snow has stopped, it’s just raw and cold out but the extra lit charcoal has helped the temps on the pit climb.
2:45PM Pull the ribs off the pit and foil them.
A drizzle of honey, a drizzle of Sweet Baby Rays and a light sprinkle of brown sugar. Ribs foiled meat side down and back on the smoker.
3:30 Update Unwrapped the ribs and put them back on the pit. Was careful to collect the drippings from the foil to add into the final BBQ sauce for an extra kick. Dipping my fingers into the drippings all I can say is OMG. Difficult to have patience but we’re gonna let the bark firm up for another 45 minutes or so. Pit temp is 350
3:40 Update Just gave the ribs the final spritz with a combination of the drippings from the foil, The stubbs, the tabasco sauce and apple cider vinegar mixture. Opened all the vents to try to get everything to caramelize as much as possible. Will pull off at 4:00PM
The money shot-
Who Says You Can’t BBQ In The Snow- Burnt Ends On The #@WeberGrills Original Kettle Premium @CaptJoeLobster
Who’s gonna let a little snow stop them from manning the pit? Not this guy!
A Snowy Owl stopped by to check out the action-
Starting out-
The set-up
Country style boneless pork ribs hit the kettle. I used hickory chunks and cherry chips, charcoal set up- snake method and tossed the water pan from the Western Mountain Smoker to keep the ribs from getting dried out.
Once they hit 150 internal I pulled them off, cut them up into cubes and reapplied the rub. Melted a stick of butter and mixed it with Texas Pete hot sauce and coated them before I reapplied the rub.
Back on the kettle-
Basted with bbq sauce and put into tin tray to cover with bbq sauce and let the sauce set a little.
Finto!
Country Style Pork Ribs On the @webergrills Kettle
Live Smoke Follow Along At http://www.northeastbbq.com
One Hour In Pit Temp 260
Two hours in pit temp 250 internal temp 162
2:45 IN MOPPED WITH BBQ SAUCE
Pulled all but three ribs off when they hit 150 degrees internal temp. Wrapped those three ribs in foil and let them on for an additional hour.
The ribs when unwrapped were wet from the moisture contained so I tossed them over the coals and flipped a couple of times to firm up the bark.
Fatty and Some Pork Belly Hit The @StokGrills Charcoal Drum Because- Why The Hell Not?
Set up the pit using the snake method with the charcoal arranges from 9oclock to 3 o’clock. Place some fruit tree chunks on top of the coals and some cherry chips if you have them. The idea is to place about ten lit coals at 9PM and let them work their way slowly around the pit to not create too much heat all at once.
Then create a simple bacon weave.
Flatten out some ground pork and place it on top of the bacon weave, add your favorite shredded cheese, some sliced onions, some rice and your favorite BBQ sauce.
Next roll your fatty up and pinch the ends together. Apply rub liberally
Place the fatty opposite side of the coals and close the vents so you get temps around 275. Apply rub to the pork belly and place that alongside your fatty.
Once it reaches an internal temp of 160 it’s time to pull it off and slice it up-
Oh don’t forget about the pork belly!
Epic #BBQ Bacon Bomb, Atomic Buffalo Turd and Grilled Potato Wedge Dinner On The @STOKGrills Charcoal Drum
The official Grill Of TheHomieCast came up big once again!
First Kate softened up some thin strips of onion and peppers-
Next laid them down the middle of a hamburger patty
Added some Mexican cheese blend and whatever rub you have laying around
Fold the burger patty over and form into a bomb pinching all the edges together
Wrap in bacon. MMMMM bacon
Soak wooden skewers in water for at least 20 minutes before skewering the bacon bombs for grilling.
Cut Russet potatos into wedges and boil the wedges for about 7 minutes with a generous amount of sea salt in the water. Take poatatos out and pat dry and then coat the white cut sides with a mixture of black pepper, salt and olive oil.
Place them on the grill white side down for 5 minutes or until golden brown, then turn to the other side to brown it and reapply the olive oil/pepper/salt. The potatoes when finished are so unbeleievably light and fluffy inside and crispy on the outside. you won’t want to eat them any other way. serve with sour cream and bacon crumbles and thinly chopped green onion to dip in.
On the grill-
Prepare grill to offset cook the bacon bombs with indirect heat You want the grill temps to be around 350 so adjust your vents accordingly.
The potato wedges will cook in about ten minutes. Once they are done you can put them on a foiled cookie sheet and keep them warmed in the oven (or just plan to start them later in the cook) the bacon bombs took about 30 minutes at 350 using indirect covered heat.
Here are the finished potato wedges. AWESOME!
The bacon bombs on the STOK Charcoal Drum’s cast iron grates-
Finished Bacon Bombs
The potato recipe came from YouTube and can be found here Made by the YouTube Channel Toni Fiore TotallyVegetarian website- http://delicioustv.com/
The Bacon Bomb was my take on several different bacon bomb recipes.
Video: @STOKGrills Rib and Kabob Insert Unboxing and Grill Set Up For Smoking Pork Ribs Part I & II
Click For Video-
Demonstrating the STOK Charcoal Drum Set Up For Smoking Pork Ribs Using The STOK Insert System Rib and Kabob Insert
Part II Of Our Demo Using The STOK Grills Rib and Kabob Insert
Northeast BBQ 