Yeah, come on, James. tell us your method. No holding out on this site.
Ok here yall go I applied KC Masterpeice BBQ rub on the racks, smoked em on an OK Joes offset type smoker with hickory @235 grate level temp till the meat pulls back of the small end of the bones about 3/4in, (about 5 hours) I don’t foil (called the Texas crutch) any of my Q,,.. wraping in foil for the last hour makes the meat more tender do this for tough cuts only. Oh yeah I sauced em in the last 25min of smoking…