What's on the smoker today?

Ken Jr was the sous smoker prep hand on these with ribside skin removal, mustard smear, & a sweet pork rub. Doing a modified 3-2-1. Wrapped after 3 @225 & lowered temp to 200 for 1.5 hrs. Took em off & foiled panned em in the butcher paper & wrapped in towels for the night in the Yeti. Cut & foiled panned, drowned in pig sauce & another 2.5 to go in the pellet at 180. Thanksgiving candy gents...
 
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Ken Jr was the sous smoker prep hand on these with ribside skin removal, mustard smear, & a sweet pork rub. Doing a modified 3-2-1. Wrapped after 3 @225 & lowered temp to 200 for 1.5 hrs. Took em off & foiled panned em in the butcher paper & wrapped in towels for the night in the Yeti. Cut & foiled panned, drowned in pig sauce & another 2.5 to go in the pellet at 180. Thanksgiving candy gents...
Oh my!
 
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