not beer related...

[mtsoxfan]

Sweet find at the supermarket this am as I was buying stuff for breakfast. Spare ribs at .99 a lb. Picked up 2 racks for $9. I guess I'll be smoking today, watching the leaves fall. One of the things I like about spares is more meat, and the flap and cartalige section get turned into pulled pork for nachos... always have a supply in ziplock bags in frezzer for a quick BBQ fix...

[Beer-lord]

That's cruel. I just had toast for breakfast and now you make me want to eat lunch early!

[mtsoxfan]

Sorry... biscuits and pork sausage gravy for breakfast here. Guess it's a pork out day... it's my wife's fault. She know if she gets me all hopped up on caffiene, I will do anything.

[rickbray66]

Dayum!!! Biscuits and Gravy for breakfast, followed by smoked ribs for later??? Indeed!!!


Rick

[FedoraDave]

Ziplock bags are okay, but I always put up my leftovers in vacuum seal bags (extra grains and DME, too). They'll keep in the freezer forever, and they're just like fresh out of the smoker when I heat them up again.

I'm jealous, though. I really ought to make some time to barbecue something soon. Maybe a pork shoulder so I can enjoy pulled pork this winter!

[mtsoxfan]

FD, I knew you would chime in. Thought you would've been up and smoking by now.
I've thought about a vacuum sealer, never could pull the trigger though. New freezer bags are much better than before, and I lay out the pulled pork flat, for storage purposes, then squeeze out as much air as possible. Still would be nice to have the real deal though. Nice to be out and about in the yard and smelling the smoke.... but today is too windy for that... just a wisp every once in a while...

[FedoraDave]

It makes a difference. Squeezing out as much air as possible is miles away from sucking all the air out and heat-sealing it.

Yeah, I should make it a point to BBQ ASAP. Sundays are kind of busy with brewing and football, though. Although I could still do an eight-pound pork butt in four or five hours, I bet.

[mtsoxfan]

Saturday is my day most often. I can smoke and get work done. You must be pushing 300* to get it done in 4-5 assuming it's going to be pulled.

[FedoraDave]

I usually stick between 200 and 250, and I may have miscalculated on the time. It's been a long while since I smoked a butt or a shoulder. But I'd only do a smallish one, since I'd be the only one eating it, and it would last a long time.

[RickBeer]

It's been a long while since I smoked a butt..."

[sf49ers]

I just pulled these off yesterday after a 14 hour smoke @ 225.

Mike

[mtsoxfan]

Mighty fine looking grub. I smoked my ribs for 3, foiled for 1.... the "extra" trimmings I left on for total of 5 hours and wrapped for 2... looks just like that.... Pulled pork and some beer.... life is good.

[philm00x]

Man that looks amazingly delicious.

[DaYooper]

I've thought about a vacuum sealer, never could pull the trigger though.

I have really enjoyed my sealer. I usually buy a pig and a lamb a year not to mention how much venison I get and it will keep it for years if need be. Then when I smoke I will seal it right up, or in the case of a messy BBQ pulled pork I will can it up. Either way from time to time I will find a batch 5 years or so old (I am terrible with freezer and pantry rotation) and when I have it, it is just as good as I remembered. Also a great item for when you find great deals like that in bulk. It is well worth the investment. Also, keeps bulk hops nice and fresh like the pros do it.