29
Sep
Smoked Ribs & Pork Butt
Grill Master: Jean Alexandre | Short URL: This is the short link." />Rate This Cookout
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After successfully smoking a 7lb flat cut of brisket, over the weekend I decided to try my hand at pulled pork. I also threw in a couple of slabs of St Louis cut ribs for the 4 hour ride. I hate wasting space on my grill, I don’t know why. Charcoal ain’t cheap!
I start with Meathead’s Memphis Dust as my rub. It’s an amazing rub that can be used on more than just pork. I found a specialty shop near my job that has almost any kind of wood you can imagine in chips and chunk form. I’ve been working with a 10lb bag of Cherry chunks which is a little more mellow than Apple wood. Four hours later and…
Probably the most difficult aspect of a good cook is temperature control. To keep it low and slow I built a charcoal basket out of expanded metal. Using the Minion method I’m able to keep a constant 225 – 230 degree temp, everytime for 2-4 hours a basket!
Battle Armor:
| Type of Technique: | Indirect Heat, Smoking |
|---|---|
| Type of Grill Used: | Charcoal |
| Type of Charcoal: | Cowboy Lump Charcol |
| Type of Wood: | Cherry |
| Type of Sauce(s) Used: | Stubby’s Barbeque Sauce, Sweet Baby Rays |
About the Warrior
Profile: https://bbqwar.com/warriors/jean-alexandre
About:
I'm a Web Developer, Hip Hop Artist, and Padawan grillmaster. I love grilling and smoking all year round. Brisket, Pork butt, ribs, you name it I'll probably be smoking it at some point. I'm a master directions follower and love food. My wife and I want to travel the world not to see sights but to taste everything. My 4 kids love to help cook and eat everything as well. I have a dream to place in a BBQ competition (I don't have to win, just place) and plan on entering a few next summer with some guys from church. Glad to a part of the community here.