I'm smoking six racks of ribs for tonight, 5 with my spicy dry rub and one for a friend who can't handle spicy food. The party is for her and her husband-they're moving from the spicy food of New Mexico to the spicy food of Baton Rouge
I'm going to be doing two pork butts on my WSM this Sunday. Going to be almost 60 here in Ohio :rockin: Nice, after the 8 inches of snow we got two days ago.
Anyone have a favorite North Carolina Vinegar based sauce they like to use?
Planning 2 costco pork shoulders on Sat. on the 22.5" weber. Should be epic. I'll try to remember to take pics.