I haven’t made ribs since 2018, apparently. Let’s do ribs again! And a pork butt later. I have been wanting ribs for a while, but haven’t done em. The wife isn’t a fan of ribs. And - last time I did them it didn’t go so great. But I have learned from that time. This time I only bought one package of ribs from Costco, 3 racks. St Louis style, 11.41 lbs, $2.89 per pound. I’ll smoke them at 250℉ until they hit 203℉. I might have smoked them at 225℉ but I have a time limit today…
22 lbs turkey (that’s crazy). I spatchcocked it then took out the breastbone so it’s fully split in half. I brined each half in a gallon of water with a cup of salt and 3/4 cup brown sugar.
My herb butter was very roughly inspired by this site. My cooking plan was inspired by this site.
27 Nov 1930 - turkey is in the brine. I struggled to get this to cool down because it didn’t fit in the fridge, so I had it in the garage in a bucket surrounded by ice. Hours later everything cooled below 39℉. It makes me nervous, but we’ll cook it until it’s fully done.
Some friends are coming over around veteran’s day… Time for some pulled pork. 17.3 lbs pork butt from Costco for $2.29 per lb. Using 1.75 cups of Memphis dust, and .5 tsp salt per pound (2.75 Tbsp).
2200 11 Nov: pork is on at 225℉, apple wood chips, red probe on top blue on bottom.
1020 12 Nov: top is at 175℉, bottom at 165℉.
1240: 180℉ top, 171℉ bottom. Bumping temperature to 275℉.
Costco leg of lamb, 4.6 lbs, $5.49 per lb. Slathering it in, per lb:
2 cloves garlic
.25 Tbsp salt (this is a change from the past, when it was too salty)
.25 Tbsp pepper (to match the salt now)
.5 tsp oregano
.5 Tbsp rosemary (my current recipe says .5 tsp but I don't believe it, so I'm trying Tbsp)
.5 tsp thyme
1 Tbsp olive oil
16 lbs of brisket from Costco at $3.99 per pound (and people act like brisket is crazy expensive…), 15 lbs pork butt at $2.29 per pound, 4.87 lbs top sirloin at $5.99 per pound, and about 5 pounds salmon at $11.99 per pound.
I’m going to try to cook the brisket and the pork butt at the same time… I think it’ll fit and not overload the smoker, but I’m a bit worried about that. On the brisket I’ll use 4.5 Tbsp salt, 4.5 Tbsp pepper, 2.25 Tbsp garlic powder. On the pork butt I’ll use 2.5 Tbsp salt, and about 1.5 cups of Memphis dust.
Today I’m smoking brisket, salmon, and lamb. Last night I brined the fish, then got it drying around 10, and started the smoker at 1250. I’ll smoke it until about 1700, then do the lamb to 160℉, then do the brisket overnight. The lamb is 5.7 lbs at $7.99 per lb, brisket 14.2 at $4.99 per lb. Unfortunately the brisket has a ton of fat on it - this was a bad buy. Doing these all at the same time means I only have to clean the smoker once.
Just yesterday I smoked some lamb, and today I’m starting a pork butt for a get-together tomorrow night. 14.2 lbs at $2.29/lb from Costco. I’ll use 1.5 cups dust and 2.5 Tbsp salt, similar to last time.
2015: started the smoker with hickory chips at 225℉
2050: meat is on the smoker! And it’s actually set to 225℉ this time. Marked probe is on top.
We got 4.2 lbs of lamb chops from Costco because they were out of lamb legs. I plan to just try the regular recipe with a little less salt than last time.
Rub is:
8 cloves of garlic
3 Tbsp sea salt
2 Tbsp pepper
1.5 tsp oregano
2 tsp thyme
2 tsp rosemary (from the garden!)
4 Tbsp olive oil
Put it all in the food processor then paint it on the lamb, then put it on the smoker at 275℉ (was supposed to be 250℉ but I screwed up) until it hits 160℉.