Big D's bbq pit

07/15/2025

07/15/2025

Prepped the 2 St. Louis style ribs with mustard binder(vinegar in mustard to tenderize meat overnight). With some head country dry rub. Applied generously. Let marinate overnight friday and on my masterbuilt 560 at around 1030 am Saturday morning at 250, spritzed 3x with water and apple juice. 5 hrs later they temp at 203, probe went in like nothing. These were probably the best ribs ive ever made!

06/09/2025

This past Saturday I decided to smoke 2 racks of ribs. I didn't use any binder, I trimmed them up and used Meat Churchs Texas Sugar and Holy Voodoo on them and for the trimmings that were left, I used Meat church fajita seasoning. I put them on the smoker at 225 at 9 am, I used a pellet wood chip mixture of oak and apple and mesquite. About 4 hrs into the cook I decided to pull them and wrapped in aluminum foil with brown sugar and butter slices. I placed them back into the smoker and pulled them at 5 pm. They tasted good but I think with the foil I sacrificed some bark because they look steamed a bit. So next time I won't wrap them.

04/09/2025

I smoked this 7 pound pork shoulder at 250, started it at 8 am and it was done at around 5pm. I used hickory wood and then later added a bit of apple wood. I pulled it when it reached 165 internal, I used butcher paper brown sugar and a few pieces of butter slices. Placed it back in my masterbuilt 560 until it reached 206 internal and let it rest for an hour. However my customer wanted to shred it themselves, contrary to how I normally do it but they obliged to send me a video of the shred(kinda grainy) but I could still see that it shredded and the bone came out with no resistance!

03/30/2025

I made 4 racks of ribs for my shift potluck. I used 4 different seasonings(show in pics). I started them at 250 at 330 pm and used the 321 method. I spritzed them about every half hour, 45 min with 1 part apple cider vinegar and 1 part apple juice. About 645 pm I pulled the ribs and wrapped them.in aluminum foil using brown sugar and butter and put them back into the smoker till 10 pm at 275. When I pulled them out finally they were temping at 215. They were so tender and juicy! I got alot of compliments!

06/17/2024

For the 2 smaller ones, I used meat church Deez nuts and honey bacon bbq dry rub and for the bigger one I used plain salt and pepper. I used my masterbuilt 560 gravity series, loaded her up with good ol' lump coal and some pecan wood chunks. I maintained an even temp of 225 till I hit 160-165 internal and I only wrapped my bigger of the 3 with butcher paper. The 2 smaller ones were a no wrapp however at about 190 internal I used a glaze of half cup water and half cup oklahoma Joe's bbq sauce, it made a nice glaze that created a very flavorful bark per say. Started at 730 am and finished at 530 pm.

06/09/2024

9 lb pork shoulder, smoked at 250 at 430 am, used honey bacon bbq rub from meat church. Used pecan wood chunks for smoke. Spritzed it with water and apple juice every hour for the first 3 hrs, then when the internal temp reach 160, I mixed oklahoma Joe's bbq sauce with honey bacon bbq dry rub and made a sort of glaze with it and mopped it to seal the moisture in and help create a nice bark. Came out amazing!

05/19/2024

My new(used) smoke hollow smoker! Works amazing so far!