July 4 pork smoke

[Ken Barth]

8.5 lb pork shoulder and 3 St Louis cut racks of ribs on my WSM w/Weber briquettes and apple and peach chunks. All dry brined 2 days and rubbed with Malcoms BBQ Rub and Meat Church’s Honey BBQ Rub.
Hope everyone had a happy and safe 4th!

 

[Randy]

Wow great job, lots of nice looking meat...and I would do a shot

 

[Colin]

Nice cook!

 

[Andy.Craig]

Great cook! Absolutely love Rarebreed too.

 

[Jeff Boudman]

What’s not to love? Mighty fine pork and bourbon!

 

[Jabe G]

Great cook!

 

[JimK]

Very nice spread!

 

[ChuckO]

Nicely done Ken. I like Malcom's stuff

 

[Brenda T]

Beautiful pork!

 

[Rich Dahl]

Great cook and Rare Breed is one of my favorites.