More from Joey’s Pit-
http://www.northeastbbq.com
Who’s gonna let a little snow stop them from manning the pit? Not this guy!
A Snowy Owl stopped by to check out the action-
Starting out-
The set-up
Country style boneless pork ribs hit the kettle. I used hickory chunks and cherry chips, charcoal set up- snake method and tossed the water pan from the Western Mountain Smoker to keep the ribs from getting dried out.
Once they hit 150 internal I pulled them off, cut them up into cubes and reapplied the rub. Melted a stick of butter and mixed it with Texas Pete hot sauce and coated them before I reapplied the rub.
Back on the kettle-
Good Morning Gloucester 
I have missed the Yankee determination and witty style. Thank you for the post.
LikeLike
Brilliant use of the smokey joe. I might have to try that…
LikeLiked by 2 people
I love this post, the vibe, the pics, the denial of winter upon us!
LikeLiked by 1 person
Oh yeah you can BBQ in winter. In my neighborhood, smoking slowly for a few hours, it takes about twice the amount of charcoal as in warm weather. Somebody needs to perfect an insulated smoker. Asbestos would have been perfect and cheap, but…
LikeLike
i read that the FDA change optimal cooking temp for pork to 145° because they found there was no added beenfit to cooking it to 160°. FDA Minimum Temperatures
LikeLike
I was just thinking of ribs for tonight. Thanks for the recipe! And Kim – so glad you got to see Snowy. Excellent!
LikeLike
Hey Joey! How bout some cooking lessons for us epicurean neophytes on the grill/smoker?? I think you’d be overwhelmed with applicants!!?? Everything you cook/roast/bake/grill/smoke/sear/fry/saute’ and braise looks delicious!!
LikeLike
Sounds like a good idea for the spring!
LikeLike
Yes, I have enjoyed all your meat cooking/marinating/rubs. But does it come with vegetables? 👹
LikeLike