Baby back ribs and pulled pork

[Stinky_Hooker]

Not much to it other than regular rub and let it go slow and low.
Ribs were rubbed down with butt rub and then sprinkled with the wild game seasoning from Academy. Its has jalapeno with meat tenderizer in it. Yall really should try it, Ive put it on several things and really like it so far.

Cooked 3-2-1 method@ 225* Brushed on the sauce about 10 minutes prior to pulling off the smoker.




Pork roast stayed on a few more hours. Havent tried it yet, will be having pulled pork for dinner tonight!

Finished ribs: Really tender, the bones just pulled out but not too soft. Just right. The sauce I cooked up turned out good. Started with a little Dreamland BBQ sauce, added a little mustard, brown suger and vinegar.

[Blue_Runner]

What are ribs going for down there? Here the price has doubled within the last 2 years. I used to pay 7 - 8 bucks for a rack of baby backs. Now, unless I go straight to the butcher they are $14 - $15 per rack. Same with the sparerib (seen some large ones over $20) and St. Louis cuts. A bit ridiculous IMO. I normally spend about $50 + on meat when I decide to fire the smoker. $50 just don't buy what it used to....ribwise.

Your ribs look great. I like the 3-2-1. Always comes out good. The only negative to wrapping in tinfoil I've found is some of the rub can get "washed off" by the steam put off by the rendering fat or by sticking to the foil. Just a technical observation of mine. Actually the first 5 years of my rib smoking career I never even thought about wrapping in foil. But I will say it is a foolproof method for getting the perfect tenderness. I find that smaller baby backs can be done in under 5 hours....thus the need to modify the 3 - 2 - 1 accoding to the size.

[Stinky_Hooker]

I agree with all the above Blue.


I these were 18 or 19 per slab but it was buy one get one at Winn Dixie..so 10ish apiece.

[Blue_Runner]

Can't beat a good BOGO....speshly on RIBS....a rare sight. Keep these pics coming.....

[Stinky_Hooker]

I dont have any pics of the final results but I had an idea to put a little spin on homemade chili.

I did what I would normally do, beans, tomatoe sauce, onions, a little beer, chili seaoning, etc..

The only difference it last weekend I smoked a whole deer shoulder. I finished it up, wrapped it and left it. Once cooled I put in fridge. About two days later when I had the time I got it back out and cut up and deboned.

I then ran it through my new grinder I got for Christmas...woohoo!

Here are the results, about 2 to 2.5 pounds of ground, smoked deer.







Threw it all in the crock pot and let it do its thing. Several hours later put in a bowl, added shredded cheese, bacon bits and sour cream.. Turned out really good! We done a variation of this before at the hunting camp with left over smoked pork and beef. Works great as well but I was pleased to find a use for shoulder meat thats typically just tough and used for regular ground or jerky. Had a nice smoky flavor to it but not too overpowering.

[Redneck]

3-2-1 method ???
I haven't tried the foil as a steamer for ribs but this summer it's on. All I have done is the low and slow to get them nice and tender. Got to give the smoked deer chilie a go sounds great I make peperoni out of most of the ones I shoot. thanks for the tips

[Stinky_Hooker]

3 hours on

2 hours on foiled

1 hour out of foil or untill finished.

[Redneck]

Originally Posted by Stinky_Hooker

3 hours on

2 hours on foiled

1 hour out of foil or untill finished.

Got it thanks bro!!

[reelapeelin]

Good lookin' ribs, Stink!!..makin me HONGRY!1...