So I’ve seen this o line and tried my hand at it. Turned out really good. Used salt lick garlic rub and meat church honey hog on back of ribs. Holy gospel on front. 3 hours at 260…then wrapped for another 2 hours at 300. Meat side down in butter, brown sugar, and A-1/honey/garlic. Pulled off took out all the bones, slapped it in some bread. Pickles onion and bbq sauce. One had some pepper Jack cheese too.
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