The green beast offered to handle the cooking duties for the day.
In honor of the Forth I decided to use a fuse with two small chunks of maple for flavor.
The guest's of honor, rack on top is dressed in Big Dick's Rib Rub and
the bottom rack is fitted out in Big Dick's Big Kahuna Rub
(think pineapple & orange hints with light heat) which has a nice light golden yellow color.
Temps slowly crept up to 270 over two and a half hours, then into foil for an hour with a
touch more of the correct rub for each rack with about about 2 ounces pure apple juice.
I should have swapped bigger rack closer to the heat as it was a bit much for the
small rack because it just tore in half while moving back to re set the bark.
A usual I was to busy shoving pork meat in my craw to get any plated pics..
But it was great served with a fresh made macaroni salad and drip beans..