I mixed up my usual process a bit and I was VERY happy with the results. As per usual, a quick rinse and wipe down, followed by the removal of the silver skin ... I got lucky and it came off in a single sheet so I take that as a good omen.
I applied a layer of French's Yellow Mustard but I also added about an equal amount of honey, which formed a very sticky binding layer. Follow that with a healthy does of my Sweet Heat Pork Rub and I wrapped it overnight in plastic and refrigerated.
Twelve hours later, it went in the smoker with a hanging water pan filled with Blue Moon Agave Nectar Ale, loaded up 3 oz. of apple wood and set it to 225, and let them go unwrapped four five hours.
The pull back on the bones was solid at five hours on the dot so they got a quick slather of Sweet Baby Ray's Honey BBQ Sauce, a run under the broiler to caramelize the sauce, and I've got a decent late dinner.
They were cooked spot on, extremely moist but with a little bite and a decent thin bark ... a little stickier than normal, however. The heat of the Sweet Heat Pork Rub was nicely offset by the honey binding agent and the honey bbq sauce. Overall, this one's definitely a keeper!
Sweet Heat Pork Rub
1/2 Cup dark brown sugar
1/2 Cup demara sugar
1/2 Cup paprika
3 tbsp kosher salt
3 tbsp ancho chili powder
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp coarse ground black pepper
1 tbsp ground white pepper
4 tsp cayenne pepper
1 tsp ground thyme
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