So, had this 2 lbs. chunk of pork butt (the money muscle end cut away from the bone side) and I decided to cut it up into some boneless pork "ribs" and after getting close to the end, chopped the rest up to make some butt burnt ends.
The "ribs" is basically what you see in the store labeled as country style ribs. I got two slabs off the butt and cut them in half lengthwise to make four long "ribs" in the proper diameter. For the burnt ends, I probably have a 15 cubes or so. Seasoned them up with Meat Church Honey Hog, and then a second, lighter layer of Malcom Reed's The BBQ Rub.
I'm cooking them hot and fast but with a low start. I loaded the Vortex accessory with unlit charcoal in the middle of the Weber kettle, and then got seven coals fired up in the chimney. Dumped them on top of the volcano, and brought it up to 225 whereupon I put the meat on grate, surrounding the Vortex. Sprinkled a handful of hickory chips over the fire, shut the lid, and let the magic start to happen.
The temp slowly crept up to 250 degrees during the first 30 minutes. I opened the lid to add some more hickory and then the temp rose to 290-ish. With the Vortex set up like this, you REALLY need to watch the vents to keep it from getting too hot, because the fire is getting more and more fuel as it burns down. Another trick is after each 30 minutes, I'm rotating the lid so the vent moves from the 12 o'clock position, and then the 3 o'clock position, and then the 6 o'clock position, and so on, so the smoke is getting to all the meats surrounding the Vortex.
After another 30 minutes I did this again, and flipped the "ribs" over. That's where I am now, and the temp is running around 305 degrees.
After two hours, I will evaluate bark formation and color before moving to the wrap and braise step.
Stay tuned, BBQ lovers....
The "ribs" is basically what you see in the store labeled as country style ribs. I got two slabs off the butt and cut them in half lengthwise to make four long "ribs" in the proper diameter. For the burnt ends, I probably have a 15 cubes or so. Seasoned them up with Meat Church Honey Hog, and then a second, lighter layer of Malcom Reed's The BBQ Rub.
I'm cooking them hot and fast but with a low start. I loaded the Vortex accessory with unlit charcoal in the middle of the Weber kettle, and then got seven coals fired up in the chimney. Dumped them on top of the volcano, and brought it up to 225 whereupon I put the meat on grate, surrounding the Vortex. Sprinkled a handful of hickory chips over the fire, shut the lid, and let the magic start to happen.
The temp slowly crept up to 250 degrees during the first 30 minutes. I opened the lid to add some more hickory and then the temp rose to 290-ish. With the Vortex set up like this, you REALLY need to watch the vents to keep it from getting too hot, because the fire is getting more and more fuel as it burns down. Another trick is after each 30 minutes, I'm rotating the lid so the vent moves from the 12 o'clock position, and then the 3 o'clock position, and then the 6 o'clock position, and so on, so the smoke is getting to all the meats surrounding the Vortex.
After another 30 minutes I did this again, and flipped the "ribs" over. That's where I am now, and the temp is running around 305 degrees.
After two hours, I will evaluate bark formation and color before moving to the wrap and braise step.
Stay tuned, BBQ lovers....
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