I'm no expert at PB, but I am doing my best to make this part of my regular fair. My first two tries were less than stellar, so when I do hit it, I like to show it. I don't give cred to the cook, but to the cut. I asked the butcher to cut me the thickest part he could find.
I do it like ribs, rub and foil, on the MAK. Only diff is I look for temp and probe tender. This time, around 195. Weird thing is, once out of foil and after some sauce, the temp dropped from 185 to 160, so I had to weight for the temp to come back up before probing.
Anyhow, man, was it good! Fatty, juicy, some crunchy bark and nice delicate meat. It was the best yet. I might like PB better than ribs.
I do it like ribs, rub and foil, on the MAK. Only diff is I look for temp and probe tender. This time, around 195. Weird thing is, once out of foil and after some sauce, the temp dropped from 185 to 160, so I had to weight for the temp to come back up before probing.
Anyhow, man, was it good! Fatty, juicy, some crunchy bark and nice delicate meat. It was the best yet. I might like PB better than ribs.
