Tips & Tricks
RIBS: When you apply dry rub to ribs, do not apply rub the day before. Apply a few hours prior to cooking. Also, on the underside of the slab of ribs is a thin layer of skin membrane. Take a pair of catfish pliers or a good gripping pair of pliers and strip this skin from the ribs prior to applying the dry rub.This will help make your ribs easy to eat.
BOSTON BUTT: Apply rub generously all over Boston Butt the night before you cook. Cook a 6-7 lb. Butt for about 8 to 10 Hrs. at 225 - 250 degrees(the longer the better). About 2 hrs before you remove, wrap Butt in heavy duty tin foil. This will make your Butt tender and juicy!