I figured it was a good day to smoke something so I loaded the smoker with a couple racks of back ribs, two pork shoulders and a slab of pork belly. Everything got some of Meathead's Memphis Dry Rub and the pork belly also got a layer of coffee & black pepper rub. I started the pork belly with hickory smoke for an hour and then added the pork shoulders and ribs and switched to applewood smoke.
I'm doing the 3-2-1 method for the ribs and modified some Kraft original BBQ sauce with some Boylan's rootbeer, Jim Beam Devil's Cut bourbon and some fancy molasses, reduced til it's nice and thick.
For the pulled pork I also made Soflaquer's Carolina mustard sauce and a vinegar finishing sauce. These are the most amazing sauces I've ever tasted and am so grateful the recipes are available on the internet!
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