[KidCurry]

Cooking up some Pork butt and Ribs on the UDS today.   Also doing some Chicken thighs on the PROQ, anyone else cooking this weekend?  Either for practice or just for fun?

[AZWildcat]

Gonna do 2 shoulders (WSM) a brisket(UDS) a few ribs (2nd WSM) and 32 thighs (2nd UDS). Thank God for the Stoker fans!

[bucaguy]

Ribs will be on the ProQ tomorrow

[smitty250]

I'm just grilling some burgers and dogs today. Need a rest from BBQ.

[BrianL]

Doing ribs and pork on my new Memphis Advantage tomorrow...should be fun.

[145 grill]

Going to do some ribs and sausages for practice.

[joe2chillo]

Got a Pork Butt and 4 racks of ribs on my ProQ right now. Using Chris Lilly's Pulled pork recipe. I put the butt on last night at about 1:30am and its still going. Temp is up to about 165. Ribs went on at 11:30 this morning. Pictures to be posted later.

[Crash]

We (OK, Lisa) cooked up four 8lb bone-in butts yesterday for today's cater.  The UDS is quickly becoming a sweet butt cooker.

We (OK, Lisa) pulled these at color and then wrapped.  They turned out well and we had no complaints.


Next weekend we're cooking 8 butts and using a new injection.

[KidCurry]

We didn't take any pics, but everything turned out great.  I hope everyone that cooked this weekend had the same success

[joe2chillo]

I finally got my Pork but off at about 9:30 last night. Thats a 20 hour cook. It was a 6 1/2 lbs bone in. How long did those big guys take in the UDS? I may have to build one for these larger cooks if its faster. I did not take a pic of the finished product but it was so tasty! Here are pics of the ribs and the pork after being pulled.





Images are taken with my cell phone so they are not very clear. The ribs did have a nice smoke ring and the pork but had a nice bark to it. I used hickory and I tried mixing in some apple but the hickory really over powered it. I usually use just apple or cherry but I got to say i think hickory may be my new favorite. These ribs were just fantastic. They pulled away from the bone nice. They were very moist with a good bark. I am getting hungry just talking about it. I can't wait for lunch time now.

Also my pork butt, although very tasty, does not look as pretty as those ones Lisa did. It gets more of a black bark. Under that layer the meat is very nice and tender though and I love the taste of the bark. But How do I make it look pretty like those?

[Crash]

How long did those big guys take in the UDS?

About 10 hours for all 4.

[joe2chillo]

About 10 hours for all 4.

Man! I don't get it. Why does mine take so long. I am holding good temps.

[Crashs Wife]

I also cook at a higher temp.  My smoker runs around 250-275 for the first half or about 4 hours to get the bark I like.  Then I wrap them with some moisture and let the drum get up to around 300.  I pull at 195.  I do most of it by look and feel at this point.  Keep practicing.  Ask anyone here, Pork was my enemy for about 2 years before I figured it out!!  And I finally figured it out and can do it in my sleep!! LOL  What rub are you using?  The rub helps with the color alittle as well.

[AZWildcat]

 Ask anyone here, Pork was my enemy for about 2 years before I figured it out!!  And I finally figured it out and can do it in my sleep!!

VERY VERY TURE, but it's more than just an enemy. They say it's the easiest BBQ to do, I disagree. Pork and Chicken are the hardest, but at least I get chicken right on a rare occasion. My competition pork is always middle of the pack, no better or worse. I hardly never practice ribs and brisket anymore, always shoulders and chx. I did 2 butts this weekend with some homemade injection and 2 different commercial rubs that I thought would produce better a better flavor profile. Threw them both away. Somehow they did something to the flavor and it turned REAL bitter. Not even worth PC, they were THAT BAD! I envy those who have it down pat.

[joe2chillo]

Thanks for the tip. I had started cooking it at 225-230 range. After many hours I wrapped it in tin foil with some of the mop sauce in there. It was still slow going so I got the heat up to the 280 range. Next time I will try higher heats. I was using Chris Lily's recipe from his book Big Bob Gibson's BBQ Book. It came very tasty. No question of flavor just time to cook. Next time I will try your higher temps. I take it when you say you wrap it with moisture you mean you do a tin foil wrap and use apple juice? Thanks for the tips. I will try this next time. Also I really want to build a UDS so when I do long cooks I can leave it alone while cooking. I had to open the lid to often with the ribs on there too. It adds too much time to the cook.