I made about a pound of boneless country style ribs using a dry rub similar to Renowned Mr. Brown. Cooked at 225-250 degrees for about 2 1/2 to 3 hours with 1 chunk hickory, 1 chunk cherry, 1 chunk mesquite, 1 small chunk oak. I pulled them from the WSM after about 2 1/2 to 3 hours (lost track of time), then wrapped them in foil for 1/2 hour, then pulled. Added the customary red vineger sauce, bit of Sweet Baby Rays barbeque sauce, coleslaw, dash of tobasco and had them on a role. Pretty darn good pulled pork in a little more than 3 hours!
I regularly use butt for my pulled pork but didn't have the time today. This turned out quite tasty. If you don't have time for a full butt, give this one a try, you'll like it!
I regularly use butt for my pulled pork but didn't have the time today. This turned out quite tasty. If you don't have time for a full butt, give this one a try, you'll like it!