Fist of all, a lot of fat on them, ended cutting off almost a pound and a half of fat. Also, it's the strangest fat I've ever seen to date. It cut off in very thin layers, weird.
All trimmed up, rubbed with some Oakridge BBQ Competition Beef & Pork Rub. Going into the smoker at 180 for about 1 hour, then I'll crank it up to 275 for about another 1 1/2 hours. Or until they're done. Looked at Chris Lilly's recipe, but I think I'll skip the braising part and see what the Cookshack can do on it's own. Still have another package if these don't come out tender or moist enough.
2:55 min later I pulled one of the racks at 192, cause we got hungry. Yes, I know... It's done when it's done. That's why I left the second rack in the smoker to go til 200, took another 40 minutes.
First rack, was still just a touch on the chewy side still, but boy were they GOOD! Nice and juicy. Second rack, once it reached 200... YUM!!!!!
