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Almost There

I had my dad over for some pulled pork BBQ.  Got up at 7AM to get it started, and spent all day maintaining the fire at the right temperature for BBQ, around 225 – 250 degrees.

pulledporkbbq

Turns out 7AM wasn’t quite early enough.  I ended up pulling it off the smoker at 4:30PM, when the Butt was about 180 degrees F.  It was a bit hard to pull, which I attribute to the temperature of the meat not getting high enough.  The other mistake I made was not taking notes when I made the BBQ sauce.  It was pretty good, but I don’t know if I could make it again.  I know what I put in it, but just kind of did everything to taste.  The base was ketchup, molasses, Jamaican Rum, brown sugar, and cider vinegar.  Other spices were chili powder, cumin, some garlic and onion powder, a little paprika, and some other things I don’t remember.

Now that I’ve gotten better at controlling temperature (a real grill thermometer that reads actual temperature goes a long way), I’m thinking of trying ribs again.  The good thing about BBQing is that even when you make minor mistakes, the food is still pretty tasty.

5 Responses to “Almost There”

  1. Chris Byrne says:

    Yeah, you have to get it to 185 to really get it to pull.

    If you find it getting too dry, or too smoky, you can pull it off the smoke, fold it up tightly in a foil envelope with some flavorful liquid, and stick it in a 250-275 degree oven.

    Actually, it’s even better if you smoke it up to 185 and hold it there for a while, then pull it off and let it cool down completely, overnight. Then gently reheat it and pull it the next day. The colagens have time to gelatinize and absorb more flavor.

    But you’re right, it’s good even when it’s not quite right.

  2. Chris Byrne says:

    Oh and there are some really great wireless smoker thermometers that can measure the smoker temp and the meat temp and have alarms for both. I’ve got two of them so I can monitor a few things at once. They are a lifesaver.

  3. gator says:

    The wireless meat thermometer thing is great! It encourages you to leave the lid on and leave it alone till the meat is ready.

  4. SayUncle says:

    Also, if you have the brinkmann, remember that the temp is different if the meat is closer to the fire. Also, one of the tricks i have learned is to mix up equal parts coffee, vinegar and beer. Apply a bit of that every 30 minutes or so. Keeps the meat tender, moist, and helps for pulling.

    I highly recommend my and my brother in law’s sauce:

    http://www.saysuncle.com/2009/05/19/j-los-special-sauce/

    And my rub:

    http://www.saysuncle.com/2007/06/16/i_like_big_butts_and_i_cannot_lie/

  5. We use a Tequila and Lime Pork Sparerib recipe by Emeril Lagasse for our grilled ribs. It’s great. Marinade the ribs overnight in the Tequila and lime mixture then cook slowly on the grill (I use indirect heat for about four hours). You can get the recipe here:

    http://www.foodnetwork.com/recipes/emeril-lagasse/tequila-and-lime-pork-spareribs-recipe/index.html

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