6 half slabs of babybacks in honor of my prodigal son’s visit. Hardwood chunk charcoal and cherry wood splits rolling smoke at 250-275°F for 3 hours. Into a Dutch oven with a Modelo Especial beer to braise for an hour. Then shellac multiple layers of Stubb’s Original until the desired level of stickiness is unctuously achieved. To be served with roasted corn on the cob, requested Mom-made mac & cheese, coleslaw, tater salad, bean & fregula salad, and sliced heirloom maters.

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Served.

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Just curious, why the braise? Never saw that with the pre smoke. Can’t argue with the picture. Look great.

Faster, juicier, closer to fall-off-the-bone the way my folks prefer. Do the same with pork butt for pulled pork, reserving the flavorful braising liquid to reheat leftovers.

If I’m only doing 1 slab, I wrap in foil and add ⅓-½ a beer, then throw back on smoker or into oven. Dutch oven braise is similar.

Glazed.

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I WILL BE RIGHT OVER!!!!!!!! 😋😋😋

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