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Well hello there, sugar! It’s gettin' a mite cooler out there, which means it’s just the perfect weather to fire up the old smoker and let some hickory work its magic. Pull up a chair and let’s talk about some good eatin' for this fine week.
A touch of ground espresso in the dry rub
I mix just a spoonful into my rub because that deep, earthy coffee flavor brings out the richness of the pork and makes that bark taste absolutely heavenly.
Pair it with: Creamy, homemade coleslaw with a little extra apple cider vinegar
Mama T's tip: Don't you dare rush that stall; let the meat sit in the smoker until it hits that internal temperature, because patience is the most important spice in your pantry.