- Jan 26, 2008
- Reaction score
Smoked a pork shoulder and some ribs. The pork shoulder was in for roughly 7 hours before I took it out, cut a piece off and put a hickory spiced BBQ sauce on it. Do u le wrapped and put back in the smoker for another 1 hour. The other piece was double wrapped and I let it sit. The ribs were marinated overnight with my rub (as well as the shoulder). Came out juicy, tender, and had a nice dark bark to them all. Served with a side of mac-&-cheese, and some corn.