Just got back from LA with some tasty wild hog.|
Smoker is feeling lonely so I want to fire it up tomorrow.
Need suggestions on what to season/rub the front/1/4-shoulder with. Probably weighs 10-15 lbs. (Bone in front leg 1/4 shank attached) Usually do a Memphis style rub and cook it down to pulled pork consistency. Im open to whatever though.
Also saved out the backbone and neck to smoke up for stews and Redbeans n rice. Do I season the back/neck bones or just toss them on the smoker?
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