That does sound good. I think I might do butter next time. I keep meaning to try it and the fact that it solidifies when injected is probably beneficial.
Thank you, got some lunches for the week, also threw on some taters after the ribs were done. Could be snowing here next week, Q while it's nice!
I'm doing two pork butts on Wednesday. Hopefully it doesn't snow like last year.
Sugar maple sounds like a good wood. I use almost exclusively Apple and Ash. Apple for ribs, fish, corned beef....Ash for pork butts, as they seem less sensitive to heavier wood scent (less surface area). The bark is fantastic.
I love when people share their secret recipes. And this rub I can FULLY endorse as I use nearly the same blend myself!! I also get to swing the ax to bust up the apple logs. Makes me feel ALIVE! I use the single side blade with wooden handle from the hardware store. Forget which brand but it says made in USA. (which is rare these days). Wasn't very expensive either..
I love a smoke picture.
Oh my
