pittmab Posted May 18, 2022 Share Posted May 18, 2022 (edited) Pork shoulder and ribs from my local butcher. Shoulder rubbed with Oakridge Black Ops and ribs with salt & pepper. Smoked over hickory, with Globaltic lump, monitored with my Thermoworks Signals on the Char Broil Kamander. Tried Chuds BBQ foil boat method with the shoulder when the bark had set nicely approx 74C and carried on cooking to around 95C, was probing nice and tender all over rested it for about an hour wrapped in butchers paper under a warm towel. The ribs went on for about four hours until the meat probe just dropped through the meat under its own weight. I then soaked them with a simple sugar syrup and wrapped them in foil for 20 minutes. They both came out exactly as I wanted, first time I have really enjoyed my own pulled pork for a while so can't ask for much more than that! My son claimed they were the best ribs he has ever had!!! Bad pics, as always!!! Edited May 18, 2022 by pittmab Add pics 1 Quote Link to comment Share on other sites More sharing options...
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