I am trying spare ribs and a pork butt in my new smoker today. To start I rubbed both down with a 50/50 mix of mustard and garlic paste, then liberally covered them with my own secret rub.
Smoked them both at 225°. For the ribs I used the 3/2/1 method, and for the pork roast I'm still waiting for an internal temp of 180°.
Smoked them both at 225°. For the ribs I used the 3/2/1 method, and for the pork roast I'm still waiting for an internal temp of 180°.
