This week on Shootin' the Que, I cooked some Cheshire Pork Baby Back Ribs on my Traeger Timberline 1300 using Royal Oak Charcoal Pellets! For this recipe, I seasoned the ribs with my Everyday Rub and my new Cajun Creole Garic Butter Rub.
This week on Shootin' the Que, I cooked a Cheshire Pork Boston Butt out of North Carolina! For this recipe, I used my Hot BBQ Rub and my Peach Rub to season the butt.
