mk1 Posted March 18, 2013 Report Share Posted March 18, 2013 A 14 pound boneless shoulder and 6 slabs of Costco back ribs on one cook at 225 for 21 hours for the butt and 4 hours for the ribs....ribs on the main grill and butt on the lower...heat deflector and drip pan..... that way I could add the ribs easily at the end n68711 n68712 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted March 19, 2013 Report Share Posted March 19, 2013 Re: pork butt and ribs That's one BIG BUTT... I like the lower grill and main grill twist.. If you use the heat deflector no reason why you can't use it all.. Great cook.. Thanks for sharing! Quote Link to comment Share on other sites More sharing options...
tony b Posted March 19, 2013 Report Share Posted March 19, 2013 Re: pork butt and ribs "I like big butts, and I cannot lie!" Sir Mix-a-lot Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 19, 2013 Report Share Posted March 19, 2013 Re: pork butt and ribs You like big butts? I didn't get photos, but a little video: Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 20, 2013 Report Share Posted March 20, 2013 Re: pork butt and ribs Here is one slab of pork belly from my 4H pig, you see I cut it in half. There is another slab, same size. I just put the 4 halves in cure, using a recipe from "Charcuterie". Salt, brown sugar, maple syrup and the pink salt. After a few days I will smoke them. n67412 Quote Link to comment Share on other sites More sharing options...
mk1 Posted March 21, 2013 Author Report Share Posted March 21, 2013 Re: pork butt and ribs ship me a quarter....hahahaha Quote Link to comment Share on other sites More sharing options...
Gunner Posted March 28, 2013 Report Share Posted March 28, 2013 Re: pork butt and ribs Did some ribs last night using the 2-1-30 method. They turned out great. I finally broke down and got a Maverick temp probe. I checked the Maverick BBQ temp with that of the one that comes with the KK. The temp gauge on the KK is right on with the Maverick probe. Hats off to Dennis! n67421 Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 1, 2013 Report Share Posted April 1, 2013 Re: pork butt and ribs The four chunks of maple cured pork belly just went on an apple wood fire moments ago. The hams are on their last day of cure and I will smoke them this week. 4H pigs, it's the way to go! Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 1, 2013 Report Share Posted April 1, 2013 Re: pork butt and ribs n67428 n67429 n67430 evidence of home cured, home smoked bacon! Quote Link to comment Share on other sites More sharing options...
tony b Posted April 1, 2013 Report Share Posted April 1, 2013 Re: pork butt and ribs AWESOME Doc!! Bacon is on my list of things to try making this summer. Porchetta is another, as I have an excellent butcher who can get me not only pork belly, but skin on pork belly! Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 2, 2013 Report Share Posted April 2, 2013 Re: pork butt and ribs Making bacon is ridiculously simple. It takes a few minutes to mix up the cure, which is basically salt and sugar plus a few other options. Slather it on the pork belly and stick it in a ziplock bag. Put it in the fridge. Flip it daily for a week. Take it out, rinse it off, air dry it for a day in the fridge. Smoke it. Quote Link to comment Share on other sites More sharing options...
5698k Posted April 2, 2013 Report Share Posted April 2, 2013 Re: pork butt and ribs How do you guys keep the inside of your grills so clean? Robert Sent from my iPad using Tapatalk HD Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 2, 2013 Report Share Posted April 2, 2013 Re: pork butt and ribs That is a brand new cooker and that bacon smoking session was its inaugural cook! Quote Link to comment Share on other sites More sharing options...
EGGARY Posted April 2, 2013 Report Share Posted April 2, 2013 Re: pork butt and ribs How do you guys keep the inside of your grills so clean? Robert Sent from my iPad using Tapatalk HD Is it ok to do a high heat burn to clean the inside of the KK ? Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 2, 2013 Report Share Posted April 2, 2013 Re: pork butt and ribs I suggest NOT! We have discussed it before and several of us have done it, probably not a good idea. There is no need to do it anyway. Dennis will undoubtedly chime in on this one. Don't do it unless he gives you the OK. Quote Link to comment Share on other sites More sharing options...
mk1 Posted April 2, 2013 Author Report Share Posted April 2, 2013 Re: pork butt and ribs Is that a secret second KK? Congrats! Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 2, 2013 Report Share Posted April 2, 2013 Re: pork butt and ribs Yeah, secret second. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 2, 2013 Report Share Posted April 2, 2013 Re: pork butt and ribs Doc, we couldn't see the outside of the new KK. What color is it? Did you breakdown and get one of the mambo 32" ones? Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 3, 2013 Report Share Posted April 3, 2013 Re: pork butt and ribs Same as the first, bronze metallic. 23" Quote Link to comment Share on other sites More sharing options...
EGGARY Posted April 3, 2013 Report Share Posted April 3, 2013 Re: pork butt and ribs Same as the first' date=' bronze metallic. 23"[/quote'] How many KK's do you have ? Wife was ok with it ? Congrats on the new addition. Quote Link to comment Share on other sites More sharing options...
