Been a long time since I've posted here. Have been smoking still, just super busy. Anyway, I decided to do something new, wanted to do a slab of beef ribs, but HEB didn't have any that weren't already cut. Decided on a pork rib roast. The first pack smelled of silver and rotted eggs, assumed it was bad and took it back and exchanged it. Got home and it was the same way. Did some research, rinse it off real well and pressed on. Smoker is at 250 and plan in bringing it to 125. After I will slice it and then sear both sides. Anyone ever done this? Of course y'all have haha. Recommendations? Is 125 sufficient before searing? I don't want the searing to over cook the meat. Am also going a second round of no boil Mac. Did it a long time ago and I was a newbie (still kind of am) and used WAY too much mesquite. The Mac was horrible. This time I'm using pecan and I have dialed it in so now I keep a nice thin blue smoke.