A few observations:
- I think I went just a wee bit heavy on the rub. The heat was just a little too prominent for my taste. Even so, they were still delicious.
- I had to step away from the smoker for several hours, so I was unable to spritz the ribs with apple juice during the whole cooking process. They seemed a little dry on the outside; however, the sauce/juice/foil step seemed to moisten them up noticeably. Plus the simultaneous sauce/juice application made the sauce a little thin and it didn't give me the nice coating I usually get with this recipe.
- Next time, I will stay by the smoker and spritz with juice at regular intervals so I don't feel the need to foil. And I'll go a little lighter on the rub.
Saturday night I smoked a 6 lb. Boston Butt. I used an injection marinade from a Chris Lilly recipe and coated the butt with a liberal dusting of Pork Barrel BBQ rub. I smoked the butt for 13 hours over charcoal and apple wood chunks at 210F. I foiled for the last hour and increased the smoker temp to 250F to push up the internal temp of the butt before I had to go to work. I would've preferred to let it stay on the smoker a little longer, but due to time constraints I pulled it at 188F.
The butt on the smoker at 7:30 AM:
Andy about to attempt to put the whole pan in his mouth:
Chris Lilly injection marinade