Did spare ribs, pork butt and pork loin all at the same time. Got started late around 2pm so let the new masterbuilt 560 roll at 275 cherry and hickory wood chunks mixed in with the charcoal in the hopper. Did the ribs 3 1 .5 thats 3 hours smoke 1 hour wrapped and 30 mins unwrapped to let the glaze get sticky. Pork butt was for the next day so i turned the heat down to 225 after the loin and ribs finished and let it keep smoking while we ate. Simple sides hash brown casserole, colwslaw and baked beans. Found a pineapple halbenero glaze at Costco that I had to try and these might of been my best ribs yet! And I've done lots of ribs. Killer hogs rub on the ribs and butt, salt pepper garlic parsley and oregano on the pork loin.
