Smoked Ribs & Pork Butt

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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

Jean Alexandre



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.

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2 Responses to Smoked Ribs & Pork Butt

  1. I`ll try this. 100% 🙂 It look amazing. Good job and cheers!

  2. This dish looks scrumptious, very good tasty. I am going to try this recipe. Low and slow is the way to go. Thank you for sharing.

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