Got some natural pork spares and gave em a St. Louis cut. Coated with thick Worcestershire sauce and rubbed with slap yo daddy's rib rub. Figured I would throw a smaller bone in pork shoulder too(4.2lbs). Coated it with thick Worcestershire as well and rubbed with mad hunky general purpose rub.
They are now cooking on my modified ECB gourmet with royal oak lump for fuel and cherry wood chunks for smoke. Ribs are on the top rack at about 270 and the butt is on the rack above the full water pan at about 250. Works out great that way with a 20 deg temp difference.
All I have is prep pics--- I will update as we go:
They are now cooking on my modified ECB gourmet with royal oak lump for fuel and cherry wood chunks for smoke. Ribs are on the top rack at about 270 and the butt is on the rack above the full water pan at about 250. Works out great that way with a 20 deg temp difference.
All I have is prep pics--- I will update as we go:


