I tried party ribs last time and was very disappointed….
So this time Full rack, no Wrap hung in the pit no spritz,
One in a black garlic jalapeño rub
One hot honey
3 hours 45 mins at about 240-250 nice bend time to pull
In between competition and fall off the bone just where I like em. No BBQ sauce needed..
Honestly I see no reason to ever wrap again. These are damn near perfect.
Question For my sport shot guys. When your bowling on your regular house shot league or tournament are you still going straight at spares? I recently have been bowling a lot more sport shot tournaments and while
I have had success finding the pocket I’ve had major struggles on spare shooting. I have since started practicing throwing straight at almost all spares. I have my house shot league coming up tonight after three sport shot tournaments last week and I’m thinking should I continue that habit. I love the input. Thanks
Bowling on a Cheetah and Shark duel pattern tournament this weekend. I don’t get the chance to bowl on sport that often so I’m pretty excited. I love the low scoring grind. I’m actually fairly comfortable playing five to the gutter with urethane. Which is where I plan on starting with cheetah.. shark will be the longest pattern I have ever bowled on. I plan on bringing my strongest ball sanded and keep my angles tight. Any recommendations from anyone who attacked dual patterns before? Do you keep notes to remember your lines?
I I wet cured a pork shoulder in the fridge for a week. Made a rub with brown sugar pepper and garlic and smoked in the pit barrel with charcoal and some cherry wood chunks for 3 and half hours till 165. Then wrapped in tin foil and proceeded to smoke for another 2 and a half hours till prob tender at 205 internal. Wrapped on a blanket and rested in a cooler for 2 hours.. I put it in a tray and the main bone was falling out by itself and it shredded with pretty much no resistance.
I was not sure what to expect but…
This might be the best bite of bbq I ever made.
Salty from the cure, sweet from the rub, Smokey from the cherrywood, rich from the pork fat. This is a juicy flavor BOMB no sauce needed.
It’s like a pulled pork Ham hybrid and I’m here for it. I may never smoke a butt regular again.. 10/10 worth the extra work.
First time ever doing anything cured.
I did my brine in a simmer pot with the ingredients pictured. I brined for 7 days flipping once a day. Everything seemed to be going well. Before smoking I soaked in water for a couple hours patted dry and I made a rub with corse black pepper, garlic powder, coriander and brown sugar. Put on the pit barrel smoker with charcoal and cherry wood. Pit ran steady at about 230 for 4 hours. I was up to 160 so I wrapped in butcher paper (next time waiting longer for wrap to build better bark). Went wrapped at the same temp for about another 4 till prob tender and sitting about 197. Has an absurd anointing rendered fat and juice at the bottom of the butcher paper so much the paper ripped. I rewrapped and put in a cooler for an hour to rest (would have waited longer but it was 2am at this point). Noticed when slicing in the center of the thicker parts it doesn’t look like the cure penetrated. Overall the taste is amazing and it’s pretty juicy. Pretty happy for my first attempt. 7/10
Any recommendations to get this cure to penetrate fully? Should I go longer? Inject it maybe? Let me know if you have any tips thanks
EDIT**
Guys I am asking opinions on how to get the cure to penetrate fully. I completely understand that this isn’t a traditional cook. I’m not a purest and love to have fun with my cooks even if that means making mistakes and doing something not traditionally right. Regardless the taste of this slaps and I’m going to enjoy eating it all.. NOW HELP ME FULLY PENETRATE MY MEAT…. pause