Little disappointed in my local Sams this afternoon. I was hoping to do brisket for the first time and they were out, looked at the boston butts and they had a poor selection. So the other alternative was to go to my local grocery store. However, the local grocery store had no butts and they had one crappy brisket.. So we went with Pork Loin Boneless and I wanted to do something new so I bought some Spare Ribs already marinated. All this food is for a party on Monday with 30 people so I want to do it right and I am a little worried since Ive never user pork loin boneless I was wondering is there any thing different other than the size and weight? Typical butts I get are 8lbs each in a cryo-pack and these are around 5lbs each so Im still planning on estimating 2 hours per lb. but when I rub the meat I do not plan on doing the fat cap because the ratio of meat to rub would be greater so I was curious if this assumption is correct or should I just return the loins and go to a different Sams and get some butts? In regards to the ribs I'm going to do a solid 5 hour roll with maybe a spritz an hour but havent decided.