BARDSLJR Posted August 2, 2020 Report Posted August 2, 2020 And the cook begins......if the meat looks brown, it is because of the Dizzy Pig Red Eye Express (barbecue rub seasoning with coffee) rub. Updates to follow in real time. 6
tony b Posted August 2, 2020 Report Posted August 2, 2020 Taking lessons from Aussie on mixing up rubs & proteins??? LOL! 1 1
HokieBen Posted August 2, 2020 Report Posted August 2, 2020 Country style ribs kinda Sunday! Smoked with some hickory for about 4 hours so far. I’ll be taking them off soon to paint then wrap for about an hour. KK stuck on 225 the entire time, makes it pretty easy. Hope you all are having a great weekend! 5
BARDSLJR Posted August 2, 2020 Author Report Posted August 2, 2020 This is four hours in, at about 155 degrees (F) , just mopped with some Scott's sauce (vinegar and cayenne pepper, mostly). 4
HokieBen Posted August 2, 2020 Report Posted August 2, 2020 57 minutes ago, BARDSLJR said: This is four hours in, at about 155 degrees (F) , just mopped with some Scott's sauce (vinegar and cayenne pepper, mostly). I’d definitely trade you a rib or two for some of those! 1
BARDSLJR Posted August 2, 2020 Author Report Posted August 2, 2020 Ha, because of you, Hokie Ben, I picked up some country style ribs at the grocery just now. Can't wait to smoke them maybe mid-week. Care to share your temp/time/ details on those beautiful country ribs?
BARDSLJR Posted August 2, 2020 Author Report Posted August 2, 2020 So here we are at 6 hours, nice bark formed but we are still at only 170* and I am a little concerned about making the ETA for taking off at 6 PM so I wrapped them about 4:30PM....now shooting for maybe 6:30. KK is at 310 right now. 5
BARDSLJR Posted August 2, 2020 Author Report Posted August 2, 2020 Note to self......Next time, take those gray rubbery things off the temperature probes before putting them in the smoker....geeeezzzz.... 1
BARDSLJR Posted August 3, 2020 Author Report Posted August 3, 2020 And here's the final, which I have to say was pretty damn good, thought maybe not competition-worthy. The pork shoulder came out nicely done, tender, well smoked, good bark. There was one thing, though....I had forgotten that I mixed some left over Dizzy Pig "Swamp Venom"....quite hot- with what I thought was the "Red Eye Express" a nice savory barbecue rub with espresso to give it some extra umami. So....thing is, the rub on the two shoulders was a hot rub. So the bark was a bit more hot than salty-smoky-savory that I was going for. A little unusual for pulled pork. But the family loved it, and my 10-year-old grandchild, Lucia, who is about "this" (holds thumb and forefinger together) big around, ate a second sandwich. A good night was had by all. 5
HokieBen Posted August 3, 2020 Report Posted August 3, 2020 14 hours ago, BARDSLJR said: Ha, because of you, Hokie Ben, I picked up some country style ribs at the grocery just now. Can't wait to smoke them maybe mid-week. Care to share your temp/time/ details on those beautiful country ribs? Great looking pulled pork! Bet that was tasty. The country style ribs turned out very well also, pretty straight forward cook. 225 on top grate indirect for 3-4 hours smoking with your favorite wood, I used hickory this time around. I seasoned with a couple different rubs for the smoke process. After about 4 hours I pulled them off, painted with some Lillie's Smokey Sauce and then wrapped in foil and placed back in KK for another hour and half or so, still at 225 temp. That's pretty much it, they turn out fantastic everytime. Looking forward to hearing how yours turn out!
tony b Posted August 3, 2020 Report Posted August 3, 2020 20 hours ago, BARDSLJR said: ???? Red Eye would normally be a beef rub, because of the coffee component. Aussie is well known for mixing up rubs and proteins in strange combinations. Totally OTB! Yeah, Swamp Venom will "get your attention" if liberally applied. Glad that the mash-up rub came out well and the family dug it.
BARDSLJR Posted August 3, 2020 Author Report Posted August 3, 2020 Gotcha. I have used Red Eye Express with success on ribs and shoulder/butt. Te gustibus. Would still love tips or recipe for doing country-style ribs if anyone cares to share. In the meantime, we have another shoulder to use up this week and will be making smoked pork enchiladas (red chile sauce) , chef's salad with pork, etc......
BARDSLJR Posted August 3, 2020 Author Report Posted August 3, 2020 Thanks much Hokie Ben- sorry I missed this on the first pass and am just catching up. This helps a lot. The challenge will be keeping the KK down around 225, which mine seems incapable of. I started out yesterday in the low 200s and finished still at 300 (not bad, since I had wrapped the shoulders and they were not going to dry out) and , GET THIS- last night I completely shut down the 32" KK about 9PM: it was still smoking and at about 300*F, but I thought I would save the fuel for a future cook. Well, this morning I got in from tennis about 10:30 AM and the darn KK is still registering 225! BTW, I started this fire around 9:30AM yesterday.... 1
Basher Posted August 3, 2020 Report Posted August 3, 2020 Bards you have air getting in somewhere.Check all the plugs, portal holes and that the lid is closed properly.Sent from my iPhone using Tapatalk 3
Aussie Ora Posted August 26, 2020 Report Posted August 26, 2020 Nice combo looking good And the cook begins......if the meat looks brown, it is because of the Dizzy Pig Red Eye Express (barbecue rub seasoning with coffee) rub. Updates to follow in real time. Sent from my SM-T835 using Tapatalk
