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Just rubbed with wee willies pork rub. Might have been a little too stingy with it but time will tell. I have a gosm lp smoker and use the amazn tube with apple pellets. That lets me go 4 hours before adding smoke instead of an hour and a half much more sleep that way.
I don't have any pics on my phone right now but I will try to remember to get some tomorrow. I love both of them. I haven't used the rib o lator a lot but the few times I have it worked great.
I have never used a barrel smoker but shouldn't change too much. Be sure you give yourself plenty of time. Pork shoulders are big and will probably stall at some point. If it is done early wrap it and put it in a cooler it will stay hot for several hours. Make sure you also take it to a high...
Well they turned out pretty damn good. The racks were just the way I like them with a little tug off the bone. The flap meat was great in the beans and the tips were melt in your mouth tender. I don't know if I will wrap ribs any more or not.
Picked up three racks of spares and trimmed out to St Louis style. Here are the racks and the trimmed out parts. Might cut up some of the trimmings and throw in a pan of beans a bit later.
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