6.5 lb Pork Butt and a Rack of Pork Back Ribs

I decided to smoke a 6.5 lb pork butt and also a rack of pork back ribs.

The rub was from a modified Pork Barrel BBQ All American Seasoning & Rub that contained more salt and paprika.  The water pan has water in it at 3/4 full.  The pan was lined with aluminum foil to make it easier to clean afterwards.

I started the butt for pulled pork at 8:15 AM this morning and placed the ribs on the grate at 11:15 AM.  I wrapped the butt at 153 degrees, about 5 hours 45 minutes into the cook.  I wrapped the ribs after 2 hours on the grate.  The second photo shows the ribs with the Sweet Baby Ray's sauce just applied before wrapping.

The ribs will not be monitored with a temperature probe, but rather by time.  I'm doing a 2-2-0.5 cook on the ribs today (2 hours unwrapped, 2 hours wrapped with sauce, 1/2 hour unwrapped on the grate again.)

The pork butt is being monitored by temperature and will stay wrapped until it hits 198 degrees and then it will be removed from the grate.

The grate temperature has been staying rather high this time at 290 degrees on average during most of the cook.  The wood added for the smoke was cherry wood at the beginning of the butt cook but it had burnt out by the time the ribs were added to the cook.  Not a big deal.

I used the 18.5" smoker's charcoal ring in the 22.5" Weber Smokey Mountain smoker.  Additional Kingsford Original charcoal was added after 5 hours of cooking time.

Total cook time for the butt was 7.5 hours.  Total cook time for the ribs was 4.5 hours.

Interestingly, the ribs had pull-back on the meat area of the ribs rather than at the end of the bones!  Haven't had that happen before.  These are called "shiners".  It happens when the butcher trims too much meat off the ribs.

For the pulled pork, when the bone comes out cleanly... you know you are done!