Oh, Super Bowl. How I love you.
Not one flame touched this, it’s all smoke.
Pork shoulder: First, coated lovingly with a dry rub seasoning (let stand for 24 hours). Smoked for 10 hours at 200°F over soaked cherry wood chunks.
Once smoked, it’s important to take your pork shoulder for a walk. And have it pose for photos.
Then, shredded and added to a saucepan with BBQ sauce, garlic, onions and apple cider vinegar.
Wing sauce:
1 1/2 cup red devil
3 tablespoons butter
package of Italian Salad Dressing seasoning
2 tablespoons garlic
couple dashes Worcestershire sauce
4 tablesopons lemon juice
1/4-1/2 cup grape jelly
Ribs: BBQ smoked with BBQ sauce rendered down with molasses
