Yesterday was a beautiful day in South Florida and in celebration of DST, I had the butcher make 1 inch steaks from a pork butt and fabricate "ribs" with the other parts. It took the PBC about 90 minutes to get the steak internal temp up to 150F and then a little high heat to caramelize the sauce. Prepared with a dry salt rub and some Memphis Dust and was good to go. If you don't have time to smoke a whole butt, try this for a quick tasty experience
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