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Discussion in 'The Okie Corral' started by GreenDrake, Apr 21, 2012.
Damn I wish you stop teasing me.
That looks great. I did about 15 lbs on the WSM for a church supper Wed. I meant to take pictures but by the time they came off I was more worried about serving them on time. Bible Study group said they were really good though.
Throw that bad boy in the juicer!
Practice makes perfect and I'd rather eat over cooked chicken, pork, shrimp than under cooked.
I have 4lbs of quarters in the oven, I use that when I feel too cruddy to get the smoker up and running. I put liquid smoke in the water in the pan and use that to help steam them. I use a rub of paprika, mustard seeds, cumin(not much), a little oregano, black pepper, brown sugar, cayenne pepper, chilli powder, and red pepper flakes.
I tried a new injection yesterday on a butt while I was tinkering with my rib rub blends. Didn't like it, too salty. So here I am at 4am, another butt just through the "stall". Not going to wrap it this time. The neighborhood smells of porky goodness right now. Butt is sitting at 178 degrees and climbing. More ribs today too. Darn the bad luck anyway right? Will get some more shots this afternoon and add to the porky misery on this thread. That flavor profile on the rib above was right on target first try, excellent results.