So, at 6:30 pm it was time to pull the meat off. I wanted the pork butt to get to 200 deg F internal temp, but I didn't have enough time. I pulled it off at 177 deg internal temp. The temp difference means that not all of the available fat had liquefied. It wasn't quite as tender as I would have liked, but there were hungry people waiting. Here is what it looked like when I opened the dome.
Here is the pork after I pulled it. I left some nice big chunks too, just in case somebody wanted something to chew on.
Here is the ribs all cut up. People loved the ribs, but of course I wasn't quite satisfied. I had to cook them at a little higher temp than I would have liked in an attempt to raise the internal pork butt temp. They were not as tender as I would have liked. Still fell of the bone though.
And of course, the meal wouldn't have been complete with out at least something vegetable like.