hurricanedavid
is one Smokin' Farker
- Joined
- Apr 26, 2016
- Location
- Florida
One of my employees wanted my BBQ ribs for their birthday luncheon tomorrow, so ribs it will be. The cook will be for around 30 employees and I alway make enough for them to take some home for dinner.
The menu included 9 racks of BB ribs, two 8 lb pork butts for pulled pork, one 14 lb packer brisket for those who don’t like pork. I also made a 2x batch of Wampus beans, always a crowd favorite. The Carolina mustard sauce for the pulled pork and red sauce for ribs were made from scratch.
The butts and brisket were cooked over night at 235F with hickory for smoke using Butt Rub and Montreal Steak seasoning accordingly. The ribs were cooked at 225F with hickory for smoke using Killer Hogs hot rub and hot chili powder.
Everything turned out well and following are a few pictures for viewing. My final thoughts is that it’s been a while since I’ve been to the grocery store to buy ribs, brisket, and butts and was really amazed how expensive these items have gotten. Thanks for checking it out.
The menu included 9 racks of BB ribs, two 8 lb pork butts for pulled pork, one 14 lb packer brisket for those who don’t like pork. I also made a 2x batch of Wampus beans, always a crowd favorite. The Carolina mustard sauce for the pulled pork and red sauce for ribs were made from scratch.
The butts and brisket were cooked over night at 235F with hickory for smoke using Butt Rub and Montreal Steak seasoning accordingly. The ribs were cooked at 225F with hickory for smoke using Killer Hogs hot rub and hot chili powder.
Everything turned out well and following are a few pictures for viewing. My final thoughts is that it’s been a while since I’ve been to the grocery store to buy ribs, brisket, and butts and was really amazed how expensive these items have gotten. Thanks for checking it out.
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