This weekend I'm doing two racks of spares that I trimmed up st. louis style, and a 7 lb pork butt. Also doing the extra trimmings from the spares and probably some abt's sometime during the day. Bout to drop em in the smoke but here's some qview of the prep! I think I found some pretty decent racks from the butchers. this is after they've been trimmed. Close up, pretty decent fat content i think. all the extras, I hear they're delicious! Ribs, freshly rubbed overhead view. close up of the special rub, some of you probably recognize it diff view, I took this extra shot to make sure I was trimming correctly :/ Fresh pork butt from the butcher, 6.8 lbs. closer after the mustard/rub bath This weekends entire smoke (sans peppers) some bacon end pieces I found at the butcher shop, i'm sure I can find a good use for these although I haven't thought of one yet, except maybe beans. whole smoke ready to go in the heat. ribs/rib tips pork butt ready to go! More to come, thanks for looking!