January 10, 2016 Day before removed silver skin from slab of ribs and salted liberally. Ambient Temp was 46 degrees and no breeze. Used the Weber Kettle with the SnS and large pecan chunks over Kingsford Briquettes. Piled burning briquettes … Continue reading
Tag Archives: BBQ-Pork
12/30/2015 – Had thawed the pork roast in the frig for about 2 days. Removed fat cap and salted well. Returned to frig for about 18 hours dry brining.. 12/31/2015 7 AM – Rubbed roast with Schultz’s Premium Seasoning and … Continue reading
Sunday, November 15, 2015 Pork Butt – 5 lbs. Salted the amount I would a salad then rubbed with Stubb’s Hot Pork Rub about 4 pm Saturday. Covered with plastic wrap on a small cookie sheet and left in the … Continue reading
Preface – This was the first cook with the Slow-n-Sear in the Weber 22″ Kettle. 11/08/2015 – “Pork Loin Baby Back Ribs”, 4.5 lbs, bought at HEB two weeks before and frozen. The day before thawed out the rack of ribs and … Continue reading
Sliced fat side (max 1/2″ thick) down to meat and rubbed in a lot of Stubbs Hot Pork Rub. On other side lathered with yellow mustard and smeared on a lot of rub. Sat out for about an hour then … Continue reading
9/19/2015 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: 8 lbs. … Continue reading
9/6/2015 at the farm. Smoking at 7:30 AM and took it off at 5:30 PM Used the Great Smoky Mountain smoker starting out with Kingsford unlit around the sides of the fire pan with a hole in the middle. Dumped … Continue reading
Bought two racks at HEB on Saturday. Rubbed in liberally home made Stubs Hot Pork Rub on a cookie sheet. Wrapped in plastic and spent the night in the refrigerator. After about two hours outside the refrigerator they went on … Continue reading