This is a rub that I commonly use for pulled pork and ribs, but it’s good on poultry too.
Original recipe: Meathead’s Memphis Dust
Ingredients:
Mix it all up in a bag.
… Read more »Salt: .5 tsp per pound
Rub: About 1/2 cup per 5 pounds Meathead’s Memphis Dust
Starting smoker temp: 225℉
Desired end temp: 203℉
Start the smoker. Salt and rub into a shaker, shake it onto every exposed surface of the butt. Put the butt in the smoker and let it go for a long time. Check it at least 12 hours before you want to eat, you may need to turn the smoker up to 275℉ to get it done on time. For a 15 lbs butt it regularly takes 18 hours even with turning up the smoker 6 halfway-through. Let it rest a little, then pull it.
… Read more »11.19 lbs pork butt from the commissary, $2.02 per pound. I’ll use 2.75 Tbsp salt and 1.25 cups Memphis dust. Smoking it at 225℉ until it hits about 203℉.
6 Nov, 2310: meat is on the smoker.
7 Nov, 1330: meat is at 170℉. I’m turning the smoker up to 275℉.
1750: 201℉ - I’ll take it off soon.
1810: 203℉, perfect!
Pork butt was fantastic. Perhaps a little fattier than usual, but seems delicious.
… Read more »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…
… Read more »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℉.
… Read more »