Deep fried babyback ribs, anyone ??
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Deep fried babyback ribs, anyone ??
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Did you smoke them first?Originally Posted by nadB
Gonna try my hand at a purk butt tomorrow. Never done one before.
Found a recipe that looks promising:
http://www.foodnetwork.com/recipes/f...s-recipe2.html
Anyone have any tips that arent mentioned in that recipe?
First, try to find a "Choice" grade rather than "Select" grade. They cost more but the difference in meat quality is noticeable (especially on brisket). Usually I inject marinade into a pork butt which I don't do on briskets. Tony's is a good off the shelf marinade if you don't want to make one yourself and they sell injector kits with their marinade. I always put garlic cloves in. I've got my own Memphis Dust rub but the one they have looks good.
If you have an indirect smoker, you might try cooking at 225F. Low and slow makes for really tender, but it's going to take longer to do. I pull my briskets and pork butts at 205F on my constant read thermometer which tends to read higher than my Thermopen instant read. And I've found that I couldn't tell a difference in mopping versus not mopping so I generally don't do it anymore.
Would be interested in what other people are doing.
Last edited by tenacious_dog; 10-10-2014 at 12:55 PM.
Buy your meat from Maxwell's...biggest determiner of whether or not my smoking turns out well.
Secondly, plan for a lot more cook time than you think you'll need. My first pork butt took about 3 hours longer than I had planned.
Until I can talk my wife into letting me buy a Backwoods Smoker, I have been smoking mine with an offset smoker on my grill. Since the temperature is really difficult to keep constant for a long period of time, I generally start it on the grill at about 9PM on the day before I want to eat it. I always use lump charcoal (it burns more evenly to me, I usually buy the Royal Oak in the red bag). After my coals are good and hot, I add a stick or two of hickory to the top of the fire. The stick produces more smoke than the chips. I let it smoke on the grill until about midnight. I then take it off the grill and put it in a foil pan and cover with foil. I then put it in my electric smoker at 215deg until 11:30am. I recommend using a water pan if you smoke it that long, as it helps keep moisture in the meat (even being wrapped it will lose some moisture). Sometimes I will add some Dale's marinade when I'm covering it.
As far as prep goes, I inject with a mixture of Dale's marinade, Worcestershire, soy sauce, and hickory liquid smoke (just a little bit). Then, I use a mixture of several McCormick rubs. Usually includes: Pork Rub, Sweet and Smoky Rub, Montreal Steak Seasoning, Applewood Rub, and Cowboy Rub.
Oh, no. Removed the membranes and sprinkled 'em good with Tony's a couple hours before deep frying. Back into the fridge until time to fry. Rolled 'em in plain flour and fried in peanut oil at about 325 degrees for maybe five and a half minutes or so. Crisp on the outside and tender on the inside (internal meat temp. ~ 195 degrees). Meat does stick to the bone, though, unlike when I smoke them. Easiest thing I've ever cooked.
I'm sure your recipe is good, but it does look complicated. I try to do KISS for butts. Put rub on it (I like to use Greek seasoning on butts) and smoke it indirect at 225 degrees with heavy mesquite for a couple of hours. Then put it into a foil pan with a little liquid on the bottom (Coke or Dr.Pepper or water or ??) and throw in some garlic or whatever and cover with foil and kick the temperature up to 275 degrees. Even simpler, you can put it into your kitchen oven at this point as it's foiled so it gets no smoke, anyhow. The higher temperature cuts down LOTS on the cooking time. After you pull it, pour the juice in the pan over the meat. I did 25 lb. of pork butt in one cooking a couple of weeks ago, and it turned out superb.
Thanks for all the input.
I will be smoking it on my grill. Not the greatest way, but it works. I can do a pretty solid brisket on it for 8+ hours. Takes a lot more tending-to to maintain a semi-constant temp, but I don't mind as long as my wife doesn't make me leave the house for anything. haha.
in-between those two adjustable charcoal racks is a metal divider. I usually just build my fire on the far right side and feed the charcoal through the front door, then put my water pan on the left-side rack and the meat above it. Like i said, it takes quite a bit more tending to to keep a solid temp, but it works.
I've been to Maxwell's a bunch but didn't know they had Pork Butts.
And I wasn't going to follow that recipe 100%. I'm confident I can keep a consistent temp and a good smoke for a while. I was just more looking for recommended seasonings/rub, cooking temp, and cooking time.
I have a 5lb Pork butt i got from Brookshires.
Please post pics. TIA
I've had them smoked then deep fried. If you want a clean pull off the bone, try that.
Sounds interesting. I'll check it out.
Thanks
I usually have some pork butts on hand as I use them to make all of my sausages but it's best to call ahead to make sure or give me a couple days notice and I can order darn near anything you can need/imagine. Thanks for the shout-out.
“Towie Barclay of the Glen, Happy to the maids, But never to the men.”
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