BBQ with Baby Back Ribs and Pulled Pork

Having a total of 14 guests in the evening, why not preparing a great BBQ? A smoker can take a lot of meat, so for this I decided to smoke two kinds of Baby Back Ribs plus one pork shoulder for pulled pork. Everyone is helping with preparing desert plus the salad dishes:

Salad bar

Salad bar

My job was to get up early to deal with the fire and meat 🙂

Pork Ribs and Shoulder

From my local butcher I ordered 2.2 kg pork baby back ribs. They all have the membrane removed from the back bones:

Baby Back Ribs

Baby Back Ribs

This time I used the same dry rub for the pork should and the ribs.

  • 2 tablespoons coarse salt (kosher or sea)
  • 2 tablespoons brown sugar
  • 2 tablespoons sweet paprika
  • 1 tablespoon Rudy’s Dry Rub
  • 2 teaspoons garlic powder

(scale as needed, above is for about 4 racks)

The day before ribs they get a mustard treatment:

Ribs and Mustard

Ribs and Mustard

Then add the rub and massage it in:

Ribs and Rub

Ribs and Rub

Rub Detail

Rub Detail

Cover it with foil and let it rest overnight in the refrigerator:

Foiled Ribs

Foiled Ribs

For the pork (2.2 kg) shoulder I use vegetable oil (sunflower oil) to make the dry rub stick better: massage the oil into the meat, then apply the rub.

Vegetable Oil for Pork Shoulder

Vegetable Oil for Pork Shoulder

Rub and Pork Shoulder

Rub and Pork Shoulder

Cover it with foil and let it rest overnight in the refrigerator.

Smoking

I estimated 12 hours smoking plus resting for the shoulder, and around 6-7 for the ribs. Fired up the smoker at 04:45am, after taking the meat out of the refrigerator. Put the shoulder into the smoker at 6am, followed by the ribs at 10 am.

Fire in the morning

Fire in the morning

The shoulder does not get any treating during the cooking process. Except that I turn it around after 6 hours to distribute the heat better during the cooking.

The ribs get two kind of mop sauce, one we use traditionally for one half of the ribs:

  • 2 tablespoons garlic powder
  • 2 tablespoons onion power
  • 2 tablespoons brown sugar
  • 2 tablespoon paprika powder
  • 1 tablespoon Rudy’s BBQ dry rub
  • 1 cup of apple juice
  • 1 cup of apple+honey vinegar
  • mix everything in a bowl

I tried a new one based on butter and soy sauce for the other half of the ribs:

  • 3 tablespoons unsalted butter
  • 1 cup apple juice
  • 3 tablespoons soy sauce
  • Melt the butter slowly in a pan, and then add apple juice and soy sauce. Apply warm to the meat

The ribs get a mop treatment every hour.

Here is how it looks after 9 hours smoking:

After 9 hours

After 9 hours

After 13 hours the pork should reached 94°C, and the ribs were looking good too:

Ribs and Pork

Ribs and Pork

pork shoulder

Pork shoulder

Wrapped them into heavy aluminum foil to get them a resting time of one hour.

Wrapped and in Cooler

Wrapped and in Cooler

Results

Below a selection of salads. I bet you won’t find out what kind of salad the red one is?

Salad bar

Salad bar

Unwrapping the pork shoulder:

Unwrapped Pork Shoulder

Unwrapped Pork Shoulder

Pulling the pork:

Pulling Pork

Pulling Pork

Pulled pork detail:

Pulled Pork Detail

Pulled Pork Detail

Pulled pork in pre-heated glass bowl:

Pulled Pork

Pulled Pork

Unwrapping the ribs:

Unwrapped Ribs

Unwrapped Ribs

Cutting the ribs:

Cutting Ribs

Cutting Ribs

Summary

The pulled pork was juicy and excellent, with a nice bark. Both kinds of ribs were great too. The ones with soy sauce tasted salty, but not too much. I think I can repeat that thing the next time :-). Oh wait, I need to try beef shoulder next time too :-).

 Happy Smoking 🙂
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8 thoughts on “BBQ with Baby Back Ribs and Pulled Pork

  1. Pingback: Four States BBQ Sauce for Pulled Pork (or anything else) | MCU on Eclipse

  2. Pingback: Apple Juice Brined Pulled Pork | MCU on Eclipse

  3. Pingback: Sous-Vide Cooking: Beef Sirloin Steak | MCU on Eclipse

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