4 Boston butts from Sam's Club. These are probably the best ones I ever got there.
6 slabs of St. Louis ribs and riblets.
About 2.5 hours into the cook.
Ribs and riblets coming along nicely.
160* and ready to be panned.
Amid the carnage! In the farthest pan we have the pulled pork. In the middle is what is left of 4 whole chickens, and in the closest pan we have what is left of the ribs and riblets They hit the ribs so hard and fast I barely got this photo. Sorry I did not have time to get better ones of the chicken and ribs. Sometimes we just have to live life and enjoy it without having to look at it through a camera lens.