Cherry Smoked Spare Ribs and Pork Butt - BBQ Central

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Old 02-21-2007, 03:20 AM   #1
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Cherry Smoked Spare Ribs and Pork Butt

Last nights prep.



Rubbed with
Southern Succor Pork Rub

1/2 cup freshly ground black pepper
1/2 cup paprika
1/2 cup turbinado sugar
1/4 cup coarse salt, either kosher or sea salt
4 tsp dry mustard
2 tsp cayenne




Started cooking at 0900. Had problems getting the wood burning. Started with 3/4 full chimney of lump, then added 2 large pieces of oak. Next time I'll use smaller pieces.

I have a new charcoal grate. I was losing too much charcoal through the other grate




Everything is going well. temps have settled.
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Old 02-21-2007, 04:19 AM   #2
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You've got it going on.
Can't wait to see the finish pics.
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Old 02-21-2007, 05:38 AM   #3
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Yeah, what Chris said. Keep the pictures coming!
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Old 02-21-2007, 07:17 AM   #4
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Cooking with wood is damned hard. Really have to manage the fire. Being only my second smoke with just wood I must say I'm satisfied. Next time will be only with lump.

The pork butt is still in the smoker, internal temp is 164F, smoker temp is 234F.


Nice smoke ring on the ribs. 3-1-1 method give the best texture for me.
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Old 02-21-2007, 07:33 AM   #5
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Nice job on the bones
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Old 02-21-2007, 08:06 AM   #6
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Yeah, those ribs look gooooood!
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Old 02-21-2007, 08:47 AM   #7
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Looks real good from afar. If you make the pic bigger I could taste them......maybe.
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Old 02-21-2007, 08:59 AM   #8
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Sure could use some of that for lunch today.
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Old 02-21-2007, 09:01 AM   #9
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Quote:
Originally Posted by kimmal
Looks good smokemaster. How did you find the Succor rub. I've used it a couple of times on a pork leg butt and a shoulder. Reviews were good, but it is a little peppery.
It is a bit spicy but my sauce compliments the flavor.
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Old 02-21-2007, 09:26 AM   #10
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Looks great! Makes me wanna take the shovel to my deck so I can find the WSM.
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