Last slab of the Costco 2 rack pack. Did a Yoshida pour over and then the rub for the overnight marinade. Decided on a straight 6 vs the 3-2-1 but allowed extra time for the meaty rack. Had the gasser at 225-230 and slid the rack in at 11 AM wanting to eat at 6. Used unsoaked apple wood chunks to compliment the pork and not overpower the light teriyaki taste I was looking for. No spritzing or foiling, it was VERY HOT and I was lazy. I set it and forgot it. Pulled the rack after about 6.5 hours to rest a bit. I was a little concerned as they looked a tad dry but when I cut through them they sliced like butter and were moist inside with just the right amount of tug off the bone. The Yoshida gave them a nice hint of teri and the rub provided some nice zing....seems I nailed it and the extra time helped just right.
ready for the overnight
after overnight marinade
after 6.5 hours
one for the Bear
ready for the overnight
after overnight marinade
after 6.5 hours
one for the Bear