Archive for June, 2007

So far, my most rewarding cut of meat has been a Boston Butt roast – part of the pork shoulder. It is the cut used to make pulled pork – usually a Carolina specialty. But, if cooked long enough, it is wonderful and I recommend it highly . I’ve cooked this cut twice so far – with great results both times. The details below are my most recent version.

 A full size Boston Butt is about 7-9 pounds and takes a long time for it to become tender. This time, the store only had a cut-down 5# Boston Butt. Since we were cooking for a small gathering, the size was fine. This cut of meat is tough, and very fatty, taking about 2 hours per pound for it to finally render its fat and become tender. But, when finished – wow!

I marinated the meat overnight using the following recipe:

1/2 cup freshly squeezed lime
1/2 cup freshly squeezed orange juice
2 tablespoons brown sugar
1 tablespoon whole cumin seed
2 tablespoons chopped fresh oregano
1 tablespoon grated lime zest
2 tablespoons minced garlic
1/2 cup soy sauce
2 tsp. ground black pepper
3 tablespoons olive oil

The next day, I prepared the pit by lighting a full chimney of briquettes & pouring the lit chimney of coals over a bed of unlit lump charcoal on one side. This produced a starting temp of about 350-degrees in the pit.

Pit Setup

While waiting for the pit to burn down to a 300-degree temp, I let the roast come to room temperature, patted it dry, and applied a dry-rub of Stubb’s Bar-B-Q Spice Rub.

Boston Butt with Stubb’s Dry Rub

I placed the roast on the indirect side of the pit, away from the coals, over a drip pan filled with water, onions, and garlic.

Boston Butt on Indirect Grill - beginning

As this was a 5# roast, I kept the pit between 250-300-degrees for about 9 hours – almost 2 hours per pound. Every hour, I added about 8 charcoal briquettes and mopped the roast.

The mop I used was:

1 bottle Stubb’s Bar-B-Q Moppin’ Sauce
1 bottle dark beer
1/2 cup cider vinegar

At one hour.

one hour

At five hours.

five hours

At 7 hours.

7 hours

After over 9 hours, the finished product…

finished product - boston butt

To serve, we separated the meaty parts from the bone and fatty parts. This meat is tender, juicy and wonderful. I recommend serving with the following:

 – Cole Slaw – made with fresh cilantro, cumin and spicy mustard

 – Carolina BBQ Sauce

1 cup white vinegar
1 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon cayenne pepper
1 tablespoon Tabasco
1 tsp. Salt
1 tsp. Black Pepper
1 8 oz. can Hunt’s Roasted Garlic Tomato sauce

What was left after our feast.



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I credit my first real barbecue success to my Father-in-Law Mike for technique, and Stubb’s for ingredients. I’ve been eating Mike’s pork spareribs at family gatherings for years – and he does them right. Amazing flavor and fall-off-the-bone tender. So, I simply copied his approach.

 As an Austinite, I’m lucky enough to have access to Stubb’s fanstastic marinades, sauces and dry rubs. I’m sure they are widely distributed. But, if you are not familiar, you can order them at http://www.ilovestubbs.com. With products like this to work with, great ribs are easy to produce.

 I usually use Spareribs – they are meatier and more flavorful than baby backs to me. But, either work fine. Here is the process I use …

 1. Clean the ribs and marinate overnight in Stubb’s Pork Marinade.

2. The next day, before I put them on the barbecue, I usually wrap each rack in heavy-duty foil and cook in a 225-degree oven for about 2 hours. This may be cheating to some of you, but it starts the cooking process and creates great results.

3. I prepare my barbecue for indirect grilling, with a charcoal & lump coal fire on one side and a drip pan, filled with water, onions and garlic, under the grate on the other side.

4. When your barbecue temp is about 250-300 degrees, remove the racks from the foil and brown directly over the coals for about 15 minutes – turning to brown all sides.

5. Move the ribs to the opposite (indirect) side of the grill. If you have a rib rack, use it. It is a great tool to keep ribs upright during the cooking process and will allow more meat on the pit at one time.

6. I cook for another 2-3 hours, mopping with Stubb’s Moppin’ Sauce & beer mixture every 45 minutes or so. If your grill temp drops below 250-degrees, add small amount of charcoal or lump coal to fire.

7. When the meat is tender and pulling away from the bone, they are ready and perfect without any sauce at all. However, if you want sauce on the side for serving, I like to use Stubb’s Original Bar-B-Q Sauce.

As I said, this is an homage to Mike & Stubb’s. Easy & very tasty pork ribs!

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