Butt n ribs

[bowhnter]

Finally back to part time with 4 day weekends and today was below 100* so I better take advantage.

I need some pulled pork for the freezer, and the ribs were to be a bonus.

I decided to cut in half for more bark, seasoned with Sucklebusters Hog Waller, and on the silverback at 7am. Bear Mountain oak was the loaded ammo with some oak chunks in the smoke tube.




At the same time I bought the butt above, I thought these St. Louis spares looked ok although I’m not a huge fan of them. I prefer BBs.

Decided to use the Weber 26 for these, seasoned with Three Little Pigs touch of cherry (more on that later) with some cherry chunks.



Meat side down for a bit. Running about 300*.



Butt almost done





One rack is ready, enough to get started with supper.



The PP was good, standard fair.
The ribs on the other hand. First, as mentioned I am not that big on spares.
Mostly though, I did not like the touch of cherry on the ribs. I love it on pork chops, and my wife is a big fan, but these are gonna require some spicy sauce when I heat some up for lunch.
I knew I shoulda done the racks 2 ways.

Susan made some potato salad, and supper was served.



Nothin fancy, thanks fer lookin!

 

[cowgirl]

Heck yeah! It all looks fantastic, Mike!! Love the color on those ribs! :-D

 

[ssv3]

Looks so good Mike! Butt and the ribs. :clap2:

 

[Stingerhook]

I would have to say you had a mighty fine day Mike.

 

[Al Czervik]

I know I’m jumping the gun here, but “I’d hit that”, or should I say “I’d hit them”… ? Great work! :hungry:

 

[Big George's BBQ]

Nicely done. Would love a plate of that

 

[Smoking Piney]

Killer, Mike! :thumb:

 

[ronbrad62]

It looks to me like your hard work paid off! I have saved so many things with a good application of sauce, so maybe you can bring those ribs up to your liking.

 

[SweetHeatBBQnSC]

2 days later and it still looks delicious!

 

[snadamo]

looking good Mike!