Journal: Pork–Boston Butt and Ribs


Below fairly closely follows Meathead’s recipe for pulled pork and Last Meal Ribs for preparation, temperature and timing. Used Stubb’s hot pork rub instead of his Memphis Dust.

Target is to eat at 6 pm.

Boston Butt:

  1. 8 lbs. bone-in, salted with 4t kosher salt especially into cracks and flaps then tied with butcher’s twine. Back into bag and a SS pot for 24 hrs in refrigerator.
  2. After 20 hours, smeared with yellow mustard and rubbed in Stubb’s Hot Pork Rub.
  3. After 4 more hours coming to room temperature put it in Weber kettle at 12:30 pm with pecan smoke and the ribs below.
  4. Grills bi-metal thermometer showed the frill at about 300-350 degrees. At 3:30 PM the meat was at 150 degrees internal.
  5. At 4:30 pm it still had an internal temperature of 150-160 so it was in the stall. Removed to roast pan on rack covered with aluminum foil and into oven at 350 as prescribed by Meathead.
  6. At 5:40 pm the internal temperature was at 180-degrees.



  1. One slab sprinkled with kosher salt a little lighter than 1/2t per pound. Then generous rub of Stubbs Hot Pork Rub. Wrapped in plastic and into refrigerator for 1.5 hours.
  2. Removed and let come to room temp for an hour then to the grill at 12:30 pm.
  3. Had cut the slab in half to fit the small grill with the Boston Butt. The thin end’s meat after about 2 hours pulled back from the bones. Left it on until 3:30 PM (2.5 hours) then removed both halves. Slathered with Stubb’s Regular Sauce both and put the thick half into the over at 225 degrees. Wrapped the thin end in aluminum foil and left to sit.
  4. Removed the thick end from the oven at 5:15 pm still wrapped in aluminum foil.
  5. Results:
    1. The thin end was terribly over cooked.
    2. The thick end was great.
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