Pulled Pork
top seller; pork is spice rubbed then left overnight in fridge; smoked for 10-14 hrs @ 225-degrees basting w/ apple juice every hour; looks good

Ribs
St. Louis ribs (spareribs); smoked for 4-5 hrs @ 165-degrees basting w/ apple juice 20 minutes; toward the end ribs are topped w/ brown sugar and honey and re-smoked to create a glaze; lastly ribs are cut and grilled and topped w/ more honey