In the midst of a butt, prepping for some blasphemy

[AmosMoses01]

Got up at 5 am and put a pork butt on the Grand Slam. We're somewhere in the stall


I've got a bag of baby backs prepped in the fridge, sliced up with Hank's rub coating them real good for blasphemy ribs as well. (Going to dial the temp back to 225F when they go on.). Thinking at this rate the ribs will go on about 2pm on and we'll have a grand dinner tonight! Got some fresh green beans that will be done in the Instant Pot and topped off with butter and cheese.

Life is Extra Blessed today in Central Texas!



Couldn't capture with the camera what my eyes see - Love bugs are up in Round Rock with all the rain and southern winds we've had for the past 10 days or so. They must like the smell of apple and cherry pellet smoke! 😂

[HawkerXP]

Can't wait to see the results!

[lostclusters]

I pulled up a chair.

[RonB]

Keep the photos comin'.

[jgg85234]

You do realize that cutting back the temperature before the butt is finished may result in another stall for the butt. I learned that one the hard way once.

Best regards,
Jim

[Richie]

Yo are correct, I like using the Texas crutch to power through. I know hard core 'bark'ers will cringe, but it helps if you are on a time crunch

[AmosMoses01]

I thought about that, but wasn't sure. Thanks for the heads up; I'm probably going to dial back any way, since I don't want to over cook the ribs (following mgaretz instructions as close as I can for these) and if the ribs are done well ahead of the butt, I'll have meat to eat. 🙂 This is the first time I've tried to do multiple meats at one time... Lots of variables!

[Jerod Broussard]

Love me some graphing.

[AmosMoses01]

Ribs are on! And I'm thinking, I should have gotten the Grid Iron!

[AmosMoses01]

Sauced...

[AmosMoses01]

Not sure, but when I was putting the sauce on, thinking the ribs may already be over done. Going to pull them after 15 minutes.

[HawkerXP]

i've never done sliced BBs . mo pics!

[AmosMoses01]

Everything is in from the grill... @mgaretz's Blasphemy ribs didn't turn out perfect because I goofed, the flavor was fantastic but I either let the temp get too high (hit mid 240's) or the convection oven property of the pellet smoker doesn't play nice with blasphemy ribs - they were a bit over cooked and I took them off at 2 hours and 10 minutes.




I had a helper show up wanting to sample too...


The pork butt rode for a good while:


And the results looked like this:



I'm thankful that it is hard to mess up a pork butt! Next time I try to do blasphemy ribs, I'll just do them and not have another hunk of meat on the grill at the same time, and I'll make sure to not let the temp get higher than 225F, plus I'll check on them earlier.

Long day! And I have great leftovers for the week!

[mgaretz]

Convection of the pellet grill wouldn’t be the problem as that’s what I use.

[Mosca]

240 is fine for ribs, I do mine at 240-250 all the time. It is probably because you took them off too soon and the collagen didn't melt. Ribs get tough before they get tender. You gotta take a deep breath and believe, and let them go for a while longer. If you want to do blasphemy ribs you should run 325-350.

[Mosca]

Further, let the pork butt stay at 240; pork butts are fine even at 300, you just can't mess them up. About 4-5 hours before you figure the butt will be done, put the ribs on. When you take the butt off to cambro, test the ribs. You should have a window of about an hour, where everything will be ready at the same time; when the ribs are done, the cambro will also be done.