Did the Pulled Pork and ribs on Saturday - my usual 3 hours in slow cooker then 3 in smoker over Oak at around 130 C with the ribs - was a little concerned about the ribs as they were scrawy supermarket ones and may have cooked them at a too high temp as I put them in with the PP.
However what I did was do the "2" bit of the ribs in the slow cooker on top of the PP after smoking - I sprayed them regulary with juice and it seemed to bring them back to life and took them out after around 2 1/2 hours then the PP after 4 ...
I then Pulled the Pork - freezed some and kept enough for Sunday along with ribs in fridge,
After work Sunday I fired up Gas Grill around 5 and popped in Beer butt Chicken - then once Chicken was cooked at resting I reheated the Pulled Pork in a tray covered with foil and put the ribs on a tray and covered with shop bought creole sauce - both for around 1/2 hour - at around 200 C
Then served up.... Ribs were very good and were not mushy and fell off bone well - was worried I'd overdone them on smoking but think using the Slow cooker put a bit of moisture back in
But the proof of the pudding is in the eating....
Happy guests ! Alison said - and I quote "made my Pulled Pork done with Coke taste like s%*t !"
That's a pretty good endoresment in my books !