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Author Topic: Pork butt on a UDS & rib-o-lator  (Read 3599 times)
Rib-o-lator
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« on: July 10, 2011, 10:18:30 AM »

i cooked a 6lb boneless pork butt on the rib-o-lator. i split it in two and put one on each tray. i used some apple for smoke.

i coated one with a spicy honey mustered sauce i made and the other with brown sugar and some seasoning. the mustard tasted the best.

i cooked them on my UDS gasser at 225 for 5-6hrs then foiled them when they hit 170 internal temp and took them off when they hit 200.

i cut the bottom out of the drum and moved it up about a foot to the first rib and re-welded, then i mounted a burner from a turkey fryer underneath (no flame on the inside of drum) on the inside i just add my wood chips and meat, temps are always even. a 2 liter bottle is mounted on the outside with a valve and some tubing running to the inside as a water drip if needed.

after it rested for about an hour pulled it and it was tender, juicy, and good. i knew you would all be asking for some so i put some in the mail to you and you should have it any day. if it doesn't show up check your postman breath.






















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1. Gas UDS
1. charcoal UDS
1. Big gasser
2. 22.5 kettles
1. Auspit
a torch and weed burner in case the others fail,
and a few Rib-O-lators (ROL)
Buford UDS and kettle diffuser

B-O-B
206-999-0962
http://www.ribolator.com
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