Our son John, his fiancée and their baby are coming to dinner today. Today’s menu is pork butt, babyback ribs
and homemade macaroni and cheese.
This is a 10 pound pork butt that I only trimmed some of the excess fat on it. I probably should have cut off some
off the fat cap but decided to just make some cuts in the fat and go with it. My wife found this rub at Sam’s Club
yesterday and we decided to give it a try with the pork butt.
Butt was put into the Grid Iron, burning Lumberjack MHC pellets, at an initial temp of 160. I wanted to give it
some extra smoke.
The babybacks are all seasoned and ready for the smoker. We are trying a different flavor profile on these as I
seasoned one with the Weber Honey Garlic and the other one with Cavender’s Greek seasoning.
Ribs joined the butt in the Grid Iron.
Ribs are done! The pork butt still has a way to go. The butt has been in there since 6:30 this morning. I couldn’t
figure out why the butt was taking so long to get to 160 so I grabbed my Maverick and checked the grate temp.
I guess because we were having 10 to 15 mph winds all day long it affected the temp as my set temp of 235 on
the Grid Iron was actually only 215. I kicked up the temp to 255 on the Grid Iron just to get the grate temp to
stabilize at 235. Normally on a calm day my grate temp is within 5 degrees of the set point.
My wife put some mac and cheese together following this
recipe from the Dadgum That’s Good cookbook. We
used my smoked cheese in the recipe.
Put into the Grid Iron to get some smoke and melt the cheese.
Mac and cheese is done! Pork butt finally hit 196 and probe tender after 12 hours, 30 minutes.
Ribs sliced!
My first plate!
The Weber Honey Garlic is pretty good with a nice mellow garlic flavor; the Cavender’s was excellent on the ribs.
This was the first time I tried the Cavender’s but it won’t be the last. The dinner came out excellent and no one
left the table hungry!
