3 pounds of country style ribs (pork shoulder in these parts) cubed. Place in gallon bag with a quarter cup of rub and some olive oil to coat. Left in fridge over night.
Smoked on the WSM with hickory and apple for about 3 hours.
Braised with some bbq sauce, brown sugar, honey, and butter.
I saved the juice, defatted it, and mixed it with some bbq sauce to glaze at the very end for 15 minutes.
Was quite good. The sauce mixed with pan juices made a heckuva flavorful glaze.
Bear down!
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