“Cause who doesn’t love an awesome back rub before dinner.”

This is our original recipe from years ago. It got its name from using it to painfully slow cook baby back ribs! It is awesome on ribs, pulled pork and all things pig!

Ribs: Rub a generous amount on ribs, preferably the night before cooking. Sprinkle a little extra on for stronger flavor. Slow cook them until they are done to your liking! Before taking them off the heat, We like to glaze our ribs with our favorite sweet apple BBQ sauce.

Pulled Pork: Rub a generous amount on your pork butt. When you think you have enough, add a little more! Cook in a baking pan covered with tin foil. Time of cooking depends on size of cut, but plan on somewhere around 7 hours or more at 225 – 240. Need to cook it low and slow, but long enough so that it renders all the fat into juice and falls apart with a touch of a fork.

Once you have got it tender enough to easily pull apart put it in a big bowl to shred it, but DON’T throw the pan juice away.  After shredding the pork butt, put it back in the pan with all the juice and the meat will pick up all the flavor it left behind during the cooking process.