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I usually make my own rubs and sauces but my wife got me this marinade/mopping sauce from SC so I decided to use it on theses ribs. Marinated overnight. Using jack Daniels white oak chips(also from my wife). In the moisture pan I put apple juice and about1/4cup apple cider vinegar.
Thanks I've been researching all day and most seem to remove the skin... I'll be smoking it next weekend and I'll throw the Q-view on this thread... Thanks for all the help
I have an 8.5lb pork shoulder... This may be a dumb question but do I leave the skin on? Or cut it off before applying the rub? Also should I inject the meat with any liquid before smoking it? Need all the help I can get... Thanks in advance
Pulled 3.5lb roast after 3hrs at 250° with an IT of 140°... Veggies still very crunchy... Gonna throw them into the oven at 350° for 45mins while the meat rests. Pictures on the way.
Made the rub with garlic coarse salt coarse black pepper and onion powder. I feel you don't need much else for this roast. Normally season and leave overnight but causeof my work schedule I will season and let it sit about an hour.