One mopped and one not. 3-2-1 method at 225 with 3 small chunks of mesquite. These were very large racks seasoned overnight started on a rib rack (flipped and spritzed at one hour) and laid down after 2 hours for an extra hour. Wrapped in butcher paper with butter, hot honey and some brown sugar. Grilled meat side/sauce down for 2 hours at 225. Increased heat 250-300 for 45 minutes to get rib bark and mop tacky.
Bones pulled right out. Be careful handling or it’ll melt in your hands.
Bonus pulled pork picture from a few months back because everyone loves a smoked shoulder. I do not wrap my shoulders because I love a crispy bark on my pork shoulders and brisket.
by WahoosYahoo