Used a different rub on the ham, the wife didn't want a sweet rub so went with this instead.
1/4 cup brown sugar
1/4 cup paprika
3 tablespoons salt
2 tablespoons black pepper
1 tablespoon cayenne
2 teaspoons dry mustard
Ham is resting in foil in the cooler as I post.
The burnt ends are...
When I ordered my hog it was the first one I ever ordered. He asked how many people (4) and asked about the size of the roasts etc... So he basically trimmed the butts down to 3.5-4lbs. The 1"- 11/4" steaks, are the cut offs to get the weights. I didn't even have the smoker nor knew how to use...
Going to fire up the smoker for Easter. The following is on the menu.
Ham - going to try a basic ham rub
Sweet Ham Rub
1 cup packed brown sugar
2 teaspoons all spice
1/2 teaspoon ground mustard
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
Enough for 3-5lb ham...
The ribs tasted awesome! But you had to eat them with a fork. Everyone took just a little at first thinking the same thing I did "these are going to be bad". Most weren't even done with the first plate before they were up getting more. Flavor outstanding.
I know I overcooked, and over foiled...
Both butts turned out great. To me they were a little dark for the bark, finish temp was 202 but judged by feel as suggested.
The first one I used the same rub as I had previously done with a ham. It was good.
The second I used a rub with little sugar, it was so much better!
Both pulled...
Butts resting comfortably in pans, ABT's and veggie kabob's chugging away. Ribs = failure, overcooked, falling off the bones, have to eat with a fork. But live and learn right!
Has discovered the hardest part of BBQ, not tripping over your wiener, and since I am a well endowed man and have 5 it is a very difficult task. :mrgreen: