Pork type of day.

[John Paul]

Well haven’t fired the smoker up in awhile so today I went old school with a full untrimmed rack of spares and Pork Butt. Low and slow.

[John Paul]

2nd Stop, smoker.

[John Paul]

And then time to eat.
Cant remember who on here recommended REO Spice, but whoever it was thank you. They make a killer Rib Rub and BBQ Rub.

[3ChordTruth]

Good golly that looks tasty, enjoy those eats!

[SharpEnd]

Looks fantastic. How long did you cook it?

[John Paul]

Ribs I went with a 5 hour at 220, and didn’t wrap. I usually do the baby backs or trimmed and 2 2 1 method, but with all the extra fat and thick end it did good. Pork Butt stayed in wrapped another hour. So 4 hours unwrapped two wrapped in brown sugar honey and root beer. Rested it for an hour then pulled it with the juices from the wrap stage.

[SharpEnd]

I just ate (we did a beef chuck roast with green chilis) and your description makes me hungry.

[sailor]

Looks great to me..............
Where can I get, the rib rub..??

[John Paul]

Google REO spices. I ordered a bunch of stuff and have yet to find one that’s not outstanding. The Fajita seasoning is really good as well.

[AntlerCollector]

Google REO spices. I ordered a bunch of stuff and have yet to find one that’s not outstanding. The Fajita seasoning is really good as well.

REO is some of the best there is.

[sailor]

Thanks..........