Washington Evening Journal
111 North Marion Avenue
Washington, IA 52353
2 racks pork back ribs (2 1/2 to 3 pounds each, cut into 3- or 4-rib sections)
2 cups hoisin sauce
1 cup pineapple juice
3 tablespoons fresh ginger root (grated)
3 tablespoons sesame oil
3 scallions (green only, thinly sliced, optional)
1 1/2 teaspoons sesame seeds (toasted*, optional)
Trim any extra fat on the surface of the pork butt to a thickness of 1/4 inch.
Season the pork butt evenly with salt.
Place the pork butt in the refrigerator overnight to salt cure.
Pre-heat your smoker to 225*F or create a 2 zone/indirect cooking set-up on your kettle grill. An indirect cooking set-up is created by placing the coals on one half of the grill and placing the meat on the opposite half of the grill. Adjust the dampers to control the heat. Once you have reached 225*F, add a 4-ounce piece of wood to your coals. Watch your thermometer on the grill and adjust the dampers to keep that heat consistently at 225*F.
Lightly wet the surface of the pork butt with water and season evenly with 1/3 cup Smokehouse Rub.
Place the pork butt in the smoker and smoke for about 8 to 12 hours. Start checking the internal temperature every hour after hour eight.
When the internal temperature reads 185*F, pull and wrap the pork butt in foil and let rest in smoker for an additional hour. The internal temperature should have reached 190*F.
Unwrap the pork butt and pull the meat for serving. You can season the pulled pork with additional Smokehouse Rub and your favorite sauce.
SMOKEHOUSE RUB: In a mixing bowl, thoroughly combine the ingredients. Put the prepared rub in a shaker for applying.