So what are you Smokin for the 4th?

[lovingHDTV]

I put on 5 racks of pork spare ribs an hour ago. The smoke is billowing, the neighbors are sniffin and it looks good too.

I use a Memphis style dry rub, let them sit overnight in the fridge and threw them on this AM. In about 3.5 hours I'll put them in a Texas Crutch to finish them off with some apple juice.

MMMMmmmm

 

[ktdave]

Ditto, spareribs. I used a new rub called Grub Rub recommended by my butcher guy. We'll see what happens.

 

[TizMe]

pot luck here ... 15 - 20 ppl coming

 

[kimrst]

Ribs dry rubbed with Famous Daves rub, potatoe salad, grilled veggies slathered in Italian dressing and watermellon for desert. Bells Oberon Beer with a slice of orange is our beverage of choice . Working tomorrow so it has to be an easy meal today. Dinner in 1/2 hr so I have to get the picnic table set up. Have a great 4 of July all! Kimrst

 

[SeanB]

I fired up my new Grill Dome last night for the first time - put the brisket on around 11:30pm. I used lump charcoal and hickory chunks. I'm at work today, but my wife took it off this afternoon when the internal temp reached 193°F - about 14 hours cook time for about a 9lb brisket.

She said it's super tender - cuts with a fork. I'm pretty happy given this was my first attempt with the new grill. :chef: Now I've just got to get home before it's all gone.

Dave, I did not have any of my own rub mixed up so I bought one at HEB. I had my hand on Grub Rub but didn't get it because it contained tenderizer. I was concerned how that would effect the meat on such a long cook. Please let me know how you like it. I prefer making my own rub, but like to keep some back-up on hand.

 

[Guest]

Oh, you mean what MEAT are you smokin for the 4th!!!!!! :-D

 

[whoozer]

Hickory smoked pork tenderloin...with constant hickory barbecue added for flavor and juicyness...man it is good!

 

[waste]

I'd tell you ... but... the Feds might be lurking

 

[uwimage]

we were slackers this 4th, with 5 kids and 7 adults I cheaped out and did brats and hot dogs but I've got a great 9lb pork but from the butcher in the freezer for the next big kids party :-D

 

[MikeInTN]

Smoked four butts Wednesday night-Thursday morning. I used hickory as my smoke wood, and let them go for about 14 hours, till all were around 190 internal temp. Took them out of the smoker, wrapped them up in heavy duty foil, put them in a cooler to rest for another 2 hours, then hand-pulled the butts Thursday evening. Took 5 -6 lbs of pork, some of my finishing sauce, and a couple packs of buns up to the boys at the fire hall two doors down from us. Had some friends over today, and ate pulled pork, baked beans, corn on the cob, deviled eggs, fresh cut veggies, and chips. Spent the afternoon floating in the pool, and then had a piece of key lime pie for dessert. All in all, a pretty darned good day!

 

[Molson]

We did the Canadian Open. So we cooked up 3 12lb brisket, 4 9 lb butts, 6 whole chickens and 15 racks of back ribs.

Though it was quite relaxing, we had a pool and tiki bar set up in our booth.

 

[ktdave]

We did the Canadian Open. So we cooked up 3 12lb brisket, 4 9 lb butts, 6 whole chickens and 15 racks of back ribs.

Though it was quite relaxing, we had a pool and tiki bar set up in our booth.

Man, that looks incredibly fun!

Dave, I did not have any of my own rub mixed up so I bought one at HEB. I had my hand on Grub Rub but didn't get it because it contained tenderizer. I was concerned how that would effect the meat on such a long cook. Please let me know how you like it. I prefer making my own rub, but like to keep some back-up on hand.

Sean,
The GrubRUB turned out to be excellent! Cooked the ribs for 3 hrs on the grill (gas, offset@300 degrees) and turned out GREAT! It's a brown sugar-based rub. I think it will be a good stock for your "back-up". I've used it on steaks also with good results