BBQ-tastic
Refined and cooked 3 and 3, which seems to give us perfect soft meat.
What we did
Overnight marinade in Pork rub, then 3 hours at 250f unwrapped on the BGE, plate setter legs up, rack and rib rack. Also added a load of soaked Apple wood to smoke. Then 3 hours wrapped in foil, and finally 10 minutes covered in BBQ sauce to sticky up a bit. The meat just fell of the bone!
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