New to smokin’

[HalfSmoked]

Nice looking ribs there guy.

Warren

 

[bdawg]

The ribs look great! Welcome from WA State!

Pork Shoulder is a very forgiving meat for a beginner. They are delicious and best of all, one of the cheapest cuts you can find.
Just give it the time it needs and bring it all the way up to temp and probe tender.
There are many threads here on how to do it right. Here's a thread I did not too long ago showing my process.
(I usually use a thin coat of bbq sauce to help the rub stick. This smoke, I used Yoshida's. I couldn't really taste the Yoshida's, but it was a fun experiment. Otherwise, that's how I do it all the time).

Bone-in Pork Shoulder

Picked up a 7.8 lb Bone-in Pork Shoulder on sale at Safeway a couple months ago, so I threw it in the freezer. I thawed it in the fridge over the last 5 days or so. Unlike most who use yellow mustard as the rub binder, I usually like to use Barbecue Sauce instead, but today, I thought I'd try a...

www.smokingmeatforums.com

It turned out great and the wife loved it.

Good Luck!

 

[stinkypetejones]

The ribs look great! Welcome from WA State!

Pork Shoulder is a very forgiving meat for a beginner. They are delicious and best of all, one of the cheapest cuts you can find.
Just give it the time it needs and bring it all the way up to temp and probe tender.
There are many threads here on how to do it right. Here's a thread I did not too long ago showing my process.
(I usually use a thin coat of bbq sauce to help the rub stick. This smoke, I used Yoshida's. I couldn't really taste the Yoshida's, but it was a fun experiment. Otherwise, that's how I do it all the time).

Bone-in Pork Shoulder

Picked up a 7.8 lb Bone-in Pork Shoulder on sale at Safeway a couple months ago, so I threw it in the freezer. I thawed it in the fridge over the last 5 days or so. Unlike most who use yellow mustard as the rub binder, I usually like to use Barbecue Sauce instead, but today, I thought I'd try a...

www.smokingmeatforums.com

It turned out great and the wife loved it.

Good Luck!

Thanks! I’ll have to give that a shot. I’ve done so much since the ribs. Whole chickens, chicken quarters, tri tip just to say a few. I think so far anything chicken is our favorite on the smoker.