pork roast and ribs

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lesismore

Fire Starter
Original poster
Dec 1, 2014
31
10
Lake Charles, Louisiana
I am trying spare ribs and a pork butt in my new smoker today. To start I rubbed both down with a 50/50 mix of mustard and garlic paste, then liberally covered them with my own secret rub.


Smoked them both at 225°. For the ribs I used the 3/2/1 method, and for the pork roast I'm still waiting for an internal temp of 180°.

 
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