So, there were a few comments requesting the final result of the rub post. Well, I planned on it but the final results really do need articulation. There were some issues and then things got weird. First off, the ribs turned out wonderfully well. Here is the final product from that project:
Hehe. Remember these?
Anyways, the pork roast above the ribs was supposed to be pulled pork, remember? Well, there was a series of unfortunate events. The internal temperature was rising on pace to make it to the right temperature but we had to go to my parents. It's a short drive and I had my mom pre-heat her oven and immediately put it in when we got there. However, that's when it stalled. I had a heck of a time getting it to get up to 170F. At this point, I gave up on the pulled pork. There were two reasons. I didn't foresee the internal temp making it to the required 200F in time and I started to consider that this was a roast from the rump, not the shoulder. This means much less fat and these were pretty lean pigs to begin with. Here's something to remember when you're cooking. Be flexible. Adapt and overcome. Oh, and don't announce your plans (oops on my first post). You might have to change them and then you can't say you did it on purpose. it's kind of like that perfect shot. When you make it, just put the gun down and walk away.
What I ended up with was a fantastic smoked pork roast, not a pulled pork sandwich. The brine made it amazingly moist and juicy. I sliced it thin and we had it on buns. I noticed something else strange when we started taste-testing. I used the exact same rub on both the ribs and roast. The ribs were great. Just a hint of heat, a little sweet and perfectly flavored. The roast was amazing as well, but man was it spicy-hot. I can only attribute this to the fact that I really packed the rub on the roast. My thoughts were that when I pulled it apart, the seasoning would incorporate into the meat. If that actually happened, I think it would have been ok.
All-in-all it was successful. We had a great Father's Day and good food.
Good recovery, and I'm not surprised the roast was 'hotter'... :-)
ReplyDeleteThanks, NFO. I was thinking that the smaller meat to spice ratio would make the ribs spicy, but I think the large amount I put on the roast more than made up for it.
Deleteoh the ribs look awesome, buddy! and little 45er is really going into that poor strawberry - bahahahahah! i am glad that you had a great Father's Day!
ReplyDeleteyour friend,
kymber
Thanks, kymber. Yeah, the strawberry never had a chance.
DeleteLove those rubs and the flavor they envelop the meat in. Looks yummy!
ReplyDeleteYou're right, Rose. It's pretty incredible how the flavors melt together into something completely different and wonderful. Thanks.
DeleteThat is called "The Plateau". It happens with roasts, Boston Butts, and brisket. It will drive you nuts when you are 10 degrees from the right internal temp, and then it just stalls.
ReplyDeleteBut it is normal, and a very regular reason for dinner being at 10:PM during BBQ Season. Freaked me right the heck out when I was doing my first pulled pork.
You know, now that you mention that I've heard of that before. I guess the problem is I never really watched so intently during that time. This was like watching paint dry. The other issue was the smoker and the lack of steady temperature. It sure lengthened the total cook time.
DeleteOh my that face....love it! That is a person who k ows how to enjoy life! Glad you had a good day!!
ReplyDeleteThanks Agirl. If there is one thing my girls know how to do, it's enjoy life. I was debating between her strawberry rage and strawberry pirate face, lol.
DeleteThose ribs are right on the money!! YUM. "The Plateau"...never heard of it but know it oh so well. I thought I was doing something wrong but looks like it happens to everyone. Shewww. And I never annouce what I am going to make either because ti never happens. When I get asked, I usually respond with the "ol pork something or other. I haven't decided yet" hahah
ReplyDeleteThanks, LB. I think flexibility on the end product is what makes a good cook. I've seen some really inventive and original dishes come together in a panic, lol.
DeleteYUM! And, YUM!! Looks great, and I am drooling. I've been known to wrap a packing blanket, around my smoker every now and then, when the temp starts to play with me. Also, try making a tent, out of foil, to put over the top of the meat. It reflects the heat back on the meat, to bring up the temp on the inside. Don't know how, but it has worked for me a time or two.
ReplyDeleteThanks, Flier. It turned out really well. That's an interesting idea with the blanket to regulate the heat. I've used the tented foil trick myself for both focusing and deflecting heat.
Deletedoctor told me I had to lose weight. I think i'll go on a rib diet. the rat
ReplyDeleteIf you come up with a diet like that and it works, you'll be a billionaire.
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