Tomorrow I am feeding 30 x 11/12 year old kids at lunchtime as it is their last day at my wife's Primary School and then 25 staff in the evening as it is their last full day before the summer holidays. Last night and today I have been getting ready...
A big tub of Cookshack Rib Rub was supplied with my new FEC-120 and so I am trying it out on to see what it is like. I have talked before to competition teams that have used this so it cannot be too bad (?)
Rib rub in every crevice of skin-off 7 Kg (15.5 Pound) pork shoulder and then with it vac packed for marinating in the fridge overnight.
As the FEC-120 is currently out of action it is smoking nicely with Hickory in my Davy Crockett
Tonight the ribs had the membrane removed and the rub applied. Half had the CookShack rub and half had my own.
These were then vac packed and put in the fridge overnight. They will go into a couple of Weber 22" kettles at around 5am tomorrow morning.