Today was a 5lb pork loin with a brownsugar bourbon and garlic rub. And a slab of St. Louis ribs with my secret rub
And to go along with it, a tray of buttermilk ranch with olive oil roasted carrots and potatoes
After 2.5 hours cooking at 235-245 I hit the magic 145 and off it came to rest for 45 minutes waiting for the family to arrive from church...
And the finished product!
Sorry about no pictures of the ribs...but the family fell on them like they hadn't eaten in days, and bones that clean don't make good pictures!!!