So getting ready and very excited for the first run this weekend. I have a few questions going in though, hoping you guys can help out.
I plan on doing a rack of st louis style ribs, 2 baby backs, and 2-7lb butts. Im going to do the brine recipe for the butts for sure as there has been nothing but crazy praise for it. After that some sort of rub for all of it. I want to get it smoking around 7am saturday morning with the thought being ribs for lunch and butt for dinner (these statements will never stop being weird to say.) This sound about right? 5 hours for ribs and around 10-12 for butt?
Where should I put the meat on the racks. What level does each go on to ensure proper heat levels etc?
When I put in the probe to one of the butts is it safe to assume that they will both be roughly the same temp? Or should I periodically switch to each butt? (one of the most awkward statements I may have ever typed)
Have you guys found a difference between butcher fresh and butts and the kind you buy at bulk stores like sams or bjs? I purchased a 7 lb butcher fresh butt yesterday but it was $4 a lb. I have seen it in bulk stores for $1.49 a lb. Im going to do one of each this weekend for my own experiment but want to hear some feedback from the bbq masters here as well.
Doing everything at 225 should be good right? Butt pulled at 190 and rest for and hour?
6 oz of hickory was my plan but I am concerned about oversmoke on ribs. Should I do three ounces when i start and add 3 ounces when I pull ribs?
Thanks in advance and I will update with pics as I go. Excited to be a part of this community here and hope to learn a lot from you guys.
I plan on doing a rack of st louis style ribs, 2 baby backs, and 2-7lb butts. Im going to do the brine recipe for the butts for sure as there has been nothing but crazy praise for it. After that some sort of rub for all of it. I want to get it smoking around 7am saturday morning with the thought being ribs for lunch and butt for dinner (these statements will never stop being weird to say.) This sound about right? 5 hours for ribs and around 10-12 for butt?
Where should I put the meat on the racks. What level does each go on to ensure proper heat levels etc?
When I put in the probe to one of the butts is it safe to assume that they will both be roughly the same temp? Or should I periodically switch to each butt? (one of the most awkward statements I may have ever typed)
Have you guys found a difference between butcher fresh and butts and the kind you buy at bulk stores like sams or bjs? I purchased a 7 lb butcher fresh butt yesterday but it was $4 a lb. I have seen it in bulk stores for $1.49 a lb. Im going to do one of each this weekend for my own experiment but want to hear some feedback from the bbq masters here as well.
Doing everything at 225 should be good right? Butt pulled at 190 and rest for and hour?
6 oz of hickory was my plan but I am concerned about oversmoke on ribs. Should I do three ounces when i start and add 3 ounces when I pull ribs?
Thanks in advance and I will update with pics as I go. Excited to be a part of this community here and hope to learn a lot from you guys.