The Smoker's going

[DADDIO]

Re: The Smoker's going

as far as ribs go the best way i found to do em is what's called the 3-2-1
method smoke for 3 hours with your rub on em(we have our on signature rub)
then wrap them in foil and keep cooking for two hours then un wrap and back in for another hour unwrapped use apple juice to keepem basted from the get go and when you wrap em put some apple juice in with em, that last hour put your finish sauce on em ,now what is killer is if you have a gas grill handy after that last hour then slather em up good and throw em on the gas grill to just kinda crust em up or use a charcoal grill but they've already gotten all the smoke flavor their gonna take,so all your doing now is just crusting em up kinda so a gas grill is quick here. be sure to keep em bone side down in the cooker.......that's how we do em anyway. i have as much passion for bar-b-q as i do for carving. give it a try and enjoy my friend!

[Mark N. Akers]

Re: The Smoker's going

Hey Mike:
Those are some fantastic looking butts,must be going to make pulled pork Barbeque.

[xsailer]

Re: The Smoker's going

Hey Canopener. How deep is that snow in Arizona?

[Lynn O. Doughty]

Re: The Smoker's going

MARK!!!!! After your last comment I've been looking all over this forum for those "Fanastic looking Butts" and I can't find them anywhere. Am I on the wrong website???

[Ron Davidson]

Re: The Smoker's going

The way we do it for a crowd is we dress and quarter a whole hog. Then we dig a pit about 6-8 ft deep and 4'X8' and fill with wood and let it burn down to coals. We then put tin over the coals and about 4" of dirt. We then put the pig in burlap bags that have been soaking in water. Then another layer of tin and top the hole off with dirt and let it cook for 24 hours. Then after digging up you debone throw it in several large cast iron kettles over low heat with like Lynn said Jack Daniels BBQ sauce mixed in. For my baby back ribs I peal off the inner membrain and boil them just long enough to remove some of the tallow. Then after they cool I use a dry rub on them and put in frig over night. Early the next amthey go on the smoker with mesquite or apple or hickory that has been soaked in water. In the water pans I use a mixture of beer worcestershire, lime juice and water. Cook for about 7 hours or until bones move freely. during the last hoput baste with BBQ sauce some like it on the side.
Ron

[Mark N. Akers]

Re: The Smoker's going

No Lynn,your on the right page,I was refering to the smoked pork butts,which is where we get pulled pork barbeque from down south.

[Lynn O. Doughty]

Re: The Smoker's going

Oh! I was really getting excited about maybe a new Topic heading being introduced!

[Canopener]

Re: The Smoker's going

xsailor, up here at 7000 ft we got hammered this year, most of the time since Christmas I had just under 4 ft in the yard. It finally started to melt off but is snowing right now. I think I heard the San Francisco peaks here got 200 inches and counting. I'll have snow behind the house past Memorial day.

This thread got me because both my weber and the gas grill have been buried for months. I really like to BBQ in cold weather.
Great set ups Ron and Daddio, looks and sounds like the real thing. I would love to go to whole hog BBQ
Jim

[snickerbocker]

Re: The Smoker's going

Lynn,
Down big fella, there is nothing you can do about it now.

[DADDIO]

Re: The Smoker's going

that's why we say daddio's bar-b-q, is shure-nuff-bar-b-q ,we still do it old style no automatic high tech cookers for us just good ol tending the fire and lots of time,dang think i might have to go in there and grab some now!!! all this bar-b-q talk done got me hungry lol