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Author: [Food & Fitness] Topic: Two 7 pound hickory smoked pork shoulders for labor day weekend
Stiln send a private message View Space | Blog | Friends | Playbook |
Stiln
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#1
Posted: 9/5/2012 1:19:31 AM
-8 hours in a brown sugar/salt brine
-12 hours in my homemade rub
-6 hours of hickory smoke, and 3.5 hours without smoke at 250




http://imgur.com/KCzzo
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FriedShrimp send a private message View Space | Friends | Playbook |
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#2
Posted: 9/5/2012 3:37:43 AM

Nice!!!!!!!!!!!!!

Kinda hard to keep temp down in that grill but looks like you did it.

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#3
Posted: 9/5/2012 3:39:18 AM

You gonna chop thos butts up?........ or pull it?

 

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Stiln send a private message View Space | Blog | Friends | Playbook |
Stiln
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#4
Posted: 9/5/2012 11:35:07 AM
We pulled it and ate it sunday. Some nice leftover sandwiches for the week.

eh you just wait to make sure your thermometers working properly otherwise you're fucked
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Rocafella
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#5
Posted: 9/5/2012 8:59:07 PM
well played, Mauer
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#6
Posted: 9/6/2012 2:09:54 PM
any suggestions for a good rub recipe? seems like something is missing when i make my ribs?

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#7
Posted: 9/6/2012 2:12:58 PM
any suggestions for a good rub recipe? seems like something is missing when i make my ribs?

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Stiln send a private message View Space | Blog | Friends | Playbook |
Stiln
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#8
Posted: 9/6/2012 6:10:10 PM
Here's one that I found and use:  This BBQ spice rub helped win the coveted "Best Ribs In The Universe" for Mike Scrutchfield at the 1996 American Royal Invitational

1/4 cup sugar
1/4 cup non-iodized table salt
1/8 cup brown sugar, dried
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon black pepper, freshly ground
1 teaspoon granulated garlic
1 teaspoon onion powder

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be easy send a private message View Space | Blog | Friends | Playbook |
be easy
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#9
Posted: 9/7/2012 1:36:08 PM
too much sugar

and it's pork shoulder, what do you need a thermometer for?

as to a rub for pork shoulder, i lightly coat in oil (not so dry rub ) then goya sazon and adobe, fresh garlic, cilantro, some onion. i like to load mine up with sodium, pork butt/shoulders just taste so good swimming in it

now i feel that i have to cook one,,,heading to the market anyways, hopefully there will be one in the expired section
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