We just got a new Masterbuilt smoker 1910 and are going to use it for the first time Monday. We have some bbr's and a pork shoulder blade roast. I made a dry rub of brown sugar, salt, black pepper, paprika, and garlic powder. I'm going to apply the dry rub tonight, and start the smoking tomorrow morning. 1st question is can I smoke them together? I have read that the 3,2,1 or 2,2,1 method work best for ribs.
The roast weighs 4 1/2 pounds. What temp, and how long should it stay it?