Had some folks coming over for Labor Day lunch. Had an 8# butt in the freezer and picked up 3 racks of baby loin back ribs at Costco. This is the butt after it was thawed and I had trimmed a little bit. Rubbed with Jeff's pork rub and ready to go in the smoker. After 4 hours at 250-275*. Rested for a few hours and pulled. Ribs rubbed and ready for the smoker. Ribs at 4 hours with a good bend. Resting and ready to slice. Sliced and ready to serve. Plated with some beans and slaw and also 1 of the beef brats that were thrown in as well. . It was a great day for cooking in South Carolina. Everyone seemed to enjoy themselves. Thanks for looking, Joe.