Hi,
Today I am finishing up the best ribs and a butt roast on my smoker. I was using the Carson method (baste from the beginning and frequently afterwards with barbecuse sauce)but have reverted back to the previous method I used.
I found the best mustard that I rub on pork, it is French's Sweet Onion Mustard. It is fantastic!
I then make a rub with onion powder, garlic powder, allspice, pepper, celery salt, paprika and just a little brown sugar (the onion and garlic powder has a sweet flavor to it). I rub the meat with the seasoning rub after having rubbed the mustard on ribs and the pork butt. The rub sticks nicely to the meat after having the mustard on it.
I baste the ribs and butt after 2 hours with JD Dundee's Honey Brown beer and a little vegetable oil.
Only when the ribs internal temperature reach 180F do I then baste the ribs with a barbecue sauce and let it sit on the smoker for another 30 minutes and then take it off the smoker.
When I want to slice the pork butt I take it off at 180-185F, if I want to pull it I take it off at 190F or greater.
I also made barbecue beans on the smoker in aluminum pans and also cut up veggies and put them in another aluminum pan with a drizzle of olive oil and topped with parmesan cheese.
I made a very nice cole slaw (I like it with a little taste of onion).
The ribs today were as perfect as the weather here in Daytona Beach...right at 70F and sunny with a slight breeze. Absolutely perfect! Life is good!
Take care,
PrestonD