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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Blasphemy Pulled Pork

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  • fzxdoc
    Another great idea from great minds, mgaretz and texastweeter . I would have been convinced that the end product would be dry, but you proved that wrong, Mark. Thanks for posting this. And LA Pork Butt , it's good to be reminded only to get shoulder cuts of country ribs for this recipe.


    Leave a comment:

  • LA Pork Butt
    That is a great idea! I usually cook my whole butts unattended over night to serve at noon, but your plan would be a great one to serve for supper. One word of caution for everyone. In my part of the country, country ribs are most often cut from the loin and won’t produce the same results as those cut from the shoulder.
    Last edited by LA Pork Butt; April 13, 2020, 11:41 AM.

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  • mgaretz
    commented on 's reply
    Yes you did! I didn't inject or braise mine. Just let them go low and slow until they hit temp.

  • texastweeter
    I did that and posted it on here a while back. While it was good, we all preferred the original way with an intact bone in pork shoulder. Yours did come out juicer than mine, so I may give it another go. The process was exactly the same. Maybe a shot of injection would help.

    Leave a comment:

  • Oakgrovebacon
    I like the way you come up with great hacks for good barbeque! Thanks for sharing.

    Leave a comment:

  • Henrik
    That looks good! I like your inventiveness, and the country style 'ribs' are a good option. Plus, that bark is soo good!

    If you keep it up we're gonna have to change your nick name to 'Blasphemy Mark', lol! Nice website by the way

    Leave a comment:

  • mgaretz
    started a topic Blasphemy Pulled Pork

    Blasphemy Pulled Pork

    Home-smoked pulled pork is just the best, but it takes a long time to cook (10-12+ hours) and everyone wants some of the great bark. (Admit it, you’ve grabbed a few pieces of bark while pulling and before anyone else gets a chance.)

    Blasphemy Pulled Pork gets the cooking done in less time (about 7 hours) and every piece has some bark!

    We accomplish this by using boneless country-style ribs instead of the usual hunk of shoulder or butt. Country-style ribs aren’t really ribs at all, just shoulder or butt cut into strips. When shopping, look for thicker cuts vs. skinny and again, they should be boneless. I get mine at Costco.

    The process is about the same as Blasphemy Ribs, but these take a lot longer and we don’t baste them. In addition, we will cook these to temperature rather than by time, so you’ll need some way to monitor the internal temperature. I use the probe in my Rec Tec, but if your smoker doesn’t have temperature probes for the meat, you will want to get an external thermometer, ideally one with remote reading capability.

    You dry-brine the pieces of pork for 6 hours or more with the same rub I use for Blasphemy Ribs (based on Memphis Dust by Meathead) but you can use your favorite rub as long as it has salt and sugar.

    Lay them out on grill pan and insert your thermometer probe into the fattest part of a medium-sized piece.

    Get your smoker going at 225F and put the pieces in. Take them off when the internal temp reaches 200F, about 7 hours. No crutching, wrapping, mopping or spritzing! Pull and serve with your favorite BBQ sauce.

    See all the exact recipes steps and details at BlasphemyRibs.com

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    Click image for larger version  Name:	blasphemy-pp-cooked.jpg Views:	0 Size:	90.2 KB ID:	814571

    Click image for larger version  Name:	blasphemy-pp-pulled.jpg Views:	0 Size:	91.5 KB ID:	814573

    Click image for larger version  Name:	blasphemy-pp-plated.jpg Views:	0 Size:	103.5 KB ID:	814574
    Last edited by mgaretz; March 13, 2020, 12:01 PM.



2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
See more
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