All Things BBQ
- bryndavies
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- Joined: Tue Dec 29, 2009 6:44 pm
- Location: The Last Frontier
My smoker, grill, and general porch area have risen from beneath the frozen tundra snow. The season is upon us.
Anyone have an out of the ordinary pork butt recipe/rub?
Anyone have an out of the ordinary pork butt recipe/rub?
T.K.C.
Yeah, i'm leaning towards ribs for my first smoke of the year. To make shredding a butt easier get yourself a set of these.piper27 wrote:I like ribs because they don't take all day. I usually get em done in 4 hrs. With ribs you just eat, unlike shredding a 10 lb butt then getting to enjoy.
https://www.amazon.com/Original-Bear-Pa ... laws&psc=1
Yes. They work great. I got a set free with my thermometer or gloves. Can't remember which now.... They allow you to shred / pull the pork without touching it and you can do it while it's hot without issues.piper27 wrote:I've seen these. Always been curious. Do they work well?
I did not get this exact set but you can search and find others. https://www.amazon.com/GDEALER-Silicone ... ven+gloves
Awesome thanks for the info. I'll order them for sure.davemfan wrote:Yes. They work great. I got a set free with my thermometer or gloves. Can't remember which now.... They allow you to shred / pull the pork without touching it and you can do it while it's hot without issues.piper27 wrote:I've seen these. Always been curious. Do they work well?
I did not get this exact set but you can search and find others. https://www.amazon.com/GDEALER-Silicone ... ven+gloves
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
- bryndavies
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- Joined: Tue Dec 29, 2009 6:44 pm
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Did some Berkshire ribs over the weekend. Got a little rusty in the off season, but they were pretty damn good nonetheless.
Tenderbelly is having a Mother's Day 15% off code right now.
Tenderbelly is having a Mother's Day 15% off code right now.
T.K.C.
I've never had Berkshire. Is it worth the extra price versus regular pork? The store in my town also stocks wild boar ribs as well. Anyone evet try those?bryndavies wrote:Did some Berkshire ribs over the weekend. Got a little rusty in the off season, but they were pretty damn good nonetheless.
Tenderbelly is having a Mother's Day 15% off code right now.
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
I did ribs a few weeks back for the first smoke of the year. Baby backs using the 2-2-1 method, always FTW (wood was mix of apple & Hickory).
I have to say I don't like those bear claw things. I'm pretty selective when pulling/ shredding. When I tried them the results (for me at least) were not great. Too fatty. Even after restingfor an hour the meat is still crazy hot, but bare hands is still the way to go IMO.
I have to say I don't like those bear claw things. I'm pretty selective when pulling/ shredding. When I tried them the results (for me at least) were not great. Too fatty. Even after restingfor an hour the meat is still crazy hot, but bare hands is still the way to go IMO.
- bryndavies
- Art Expert
- Posts: 9838
- Joined: Tue Dec 29, 2009 6:44 pm
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piper27 wrote:I've never had Berkshire. Is it worth the extra price versus regular pork? The store in my town also stocks wild boar ribs as well. Anyone evet try those?bryndavies wrote:Did some Berkshire ribs over the weekend. Got a little rusty in the off season, but they were pretty damn good nonetheless.
Tenderbelly is having a Mother's Day 15% off code right now.
I noticed a huge difference in meat quality and taste, but also in the way they cooked just more even and reliable.
T.K.C.
Sounds like you need to trim more fat off before they hit the smoker.RadRacing wrote:I have to say I don't like those bear claw things. I'm pretty selective when pulling/ shredding. When I tried them the results (for me at least) were not great. Too fatty.
...or hit a higher internal temp.davemfan wrote:Sounds like you need to trim more fat off before they hit the smoker.RadRacing wrote:I have to say I don't like those bear claw things. I'm pretty selective when pulling/ shredding. When I tried them the results (for me at least) were not great. Too fatty.
The bear claws work really well... 10x better then shredding most other ways.
Main ISOs: Stout "Pulp Fiction" & anything Phlegm
nah.. not referring to a fat cap, I'm talking actually pulling the pork. Obviously it almost all renders down but there is still the odd piece I discard. As mentioned, I'm selective.davemfan wrote:Sounds like you need to trim more fat off before they hit the smoker.RadRacing wrote:I have to say I don't like those bear claw things. I'm pretty selective when pulling/ shredding. When I tried them the results (for me at least) were not great. Too fatty.
You say 'they' as if I'm talking ribs. Obviously talking butt.
Nah, I don't think so re: temp. I go internal of 195 bra.kcn0 wrote: ...or hit a higher internal temp.
The bear claws work really well... 10x better then shredding most other ways.
Claws might be faster, but better? not for me. Agree to disagree.