Saturday evening, August 20, 2016 – Rubbed five large pork country style ribs with Stubb’s Hot Pork Rub. Several had the rib bones and those I pulled off the silver skin. Sunday afternoon put into cold MES with Traeger hickory … Continue reading
Tag Archives: BBQ-Pork
This smoke was with a cut-up butt and turned out good.
July 24, 2016 Bought an 8.2 lb. pork shoulder at HEB on sale for $1 per pound Saturday morning the 23rd. Mid-afternoon mixed roughly 1/2 cup of yellow mustard with about 1 tbls of apple cider vinegar and about 1 … Continue reading
July 18, 2016 Thawed a two-bone and a three-bone roast. Removed silver skin from ribs. Rubbed with Stubbs Hot Pork Rub about 5 hours before start and then about 2 hours before sprinkled liberally broken dried rosemary. Left out for … Continue reading
June 26, 2016 Nice 7.75 pound butt with a thin fat cap slathered with yellow mustard then rubbed on Stubb’s hot pork rub. Put in MES about 5:30 AM after it came to 250. Ambient temp was in the high … Continue reading
June 17, 2016 – Ribs had thawed in the refer and pre-seasoned with Four Seasons. June 18, Saturday 8:00 am – Sprinkled evenly My Rub kicked up to 2t of Cayenne. Smeared Mustard Moisturizer for Pork on top of the rub … Continue reading
June 17, 2016 – Two 3-pound bone-in loins have thawed in the refer so sprinkled with Four Seasons to pre-season and salt brine. June 18, Saturday 8:00 am – Sprinkled evenly My Rub kicked up with 2t of Cayenne. Smeared Mustard … Continue reading
By Adam Perry Lang from his book Serious Barbeque. 1/4 C Prepared yellow mustard 1/4 C Water 1 T Worchestershire Sauce 1 T Apple Cider vinegar Used first time 6/18/16 on Loin and Spare Ribs. Loins had a nice … Continue reading
http://abcnews.go.com/GMA/recipe?id=8101493 … Continue reading
This smoked followed one done by SmokinAl at SMF where he said he always smokes meat in an aluminum pan with a broth. This cook began the afternoon before, June 3, 2016, when Mary dry brined it with Adam Perry … Continue reading