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Toby Keil

Executive Chef
Joined
Jan 15, 2008
Messages
2,669
Location
Thousand Oaks, CA
Going to be firing up the WSM in a few hours, my daughter is having a end of summer swim party and asked if I could smoke some ribs and a pork butt for pulled pork sandwiches. I have two racks of spares and the butt is just over 4 pounds, I got a small one so I can cook it today, rest it in the cooler for a few hours then pull just before eating. Here’s a few pics after they were prepped. I’m also going to make some ABTs today. Just found out that one of the girls is a vegetarian, guess I’ll be cooking her a turkey burger. I’ll let you all know how things go and post the rest of the pics tomorrow. It’s a very cloudy warm day in SoCal today, what’s up with the weather this year. I think we broke the 100 mark maybe twice the whole summer, whacky.

Here’s the spares rubbed down with Blues Hog.
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The Butt rubbed and ready to go.
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Spares and the Butt and the bag in the back is all the trimmings. I’m freezing em then going to make breakfast sausage at a later date.
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Toby it's great to have a family that enjoys your cookin' I know the party will be a hit with your Q ! Lookin' forward to the finished pics brother!


:D 8) :D
 
Here’s the rest of the cook. The butt was pulled off the smoker at 190, wrapped it in foil and rested for an hour in a cooler while the ribs finished up. Once the ribs were off, I threw some brown sugar on them covered with foil an let them sit for a spell. I couldn’t have asked for a better evening, good friends came over, the kids had a blast and best of all, they really liked the food. Man I love BBQ!

ABTs just off the grill
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Pork butt ready for pulling
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The butt is pulled and ready to eat
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Ribs before slicing
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A nice fruit salad my wife made
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Here’s a shot after the kids got to the food, think they were hungry?
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Here’s a shot of the kids loving the BBQ
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Awesome Toby! To me the best thing is watching others enjoy your food.
From the looks of that crowd it seems like you nailed it! 8)
 

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