It's time to Pork UP! This weekend we are having our Fall Pool & Hot Tub Party for special friends. I will be smoking 4 large Butts (for pulling), 6 racks of ribs (for snacking…finger food), 50 ABT’s, 2 Fatties, 2 pans of Wicked Smoked Beans, 30 twice smoked taters, and some of my Dirty Cajun Rice Dip. Other treats will include Greens, Slaw, Cornbread…and various bottles and cans of ice chilled beverages in a large ice chest…salted, of course! Today I have made a quadruple batch of Jeff’s Naked Rub, ½ gallon of finishing sauce for the pulled pork, a quart of Jeff’s BBQ sauce. Tomorrow I will prep and Butts & ribs and Thursday morning at 0400 I’ll fire up the Old Country Smoker and start the Butts. I usually do the oven method after they reach an internal temp of 165. I will then presmoke the ribs and the wicked beans. By doing this…the smoker becomes entertainment on Saturday and basically all I’m doing is just warming things in the smoker…with the exceptions of the ABT’s, Fatties & Taters. Much easier that way. This is a link to a small party from last year. The YouTube video is only 4 minutes long…mainly pictures of our friends…but there are some excellent shots of great smoked meats and fixin’s. We are expecting 25 people for this Saturday’s gathering. I’m ready! .....hungry too!