| Banner advertisements by bbqads.com |
| Banner advertisements by bbqads.com |
Hey everyone,
Last weekend I bought a Brinkmann smoke 'n grill (yes, the original ECB) and took it for a spin with some pork ribs. This was the first time I've smoked anything.
I used kingsford and mesquite and they turned out pretty good. I had them in there until the internal temp reached around 165-170 degrees, which took just a bit over three hours. I know at that temp that they are safe and such, so I took them off to avoid over cooking.
The issue I had with them is that they were just a bit tough. they were certainly good, and my family loved them, but they weren't that typical "fall off the bone tender" that you get elsewhere. Do you have any pointers for me? I feel like I should have left them in the smoker longer, but I don't know if that would have dried them out.
Towards the end (about a half hour or so before I took them off) I started to baste them with my homemade Barbecue sauce. Would that have been enough to help them not dry out? Any comments, advice, or any other kind of pointers are greatly appreciated!
Secondly, this weekend I'm attempting my first pork butt. I intend to coat it with a thin layer of mustard and apply some dry rub the night before, but beyond that, I really don't know anything about what else I need to do with it to make some great pulled pork sandwiches. Does anyone out there have some good advice for me?
Thanks!
-RJ
|
"I trust
Carbonate to to protect my priceless computer files. You should
too." Ray Basso
|