BBQ for Neshoba

I got Boston buts from Stan’s, who is getting their pork from Brown Family Farm, rubbed it with some spices (paprika, kosher salt, demara sugar, dry mustard, ground cumin, ground chili arbol) and then cooked it about 24 inches over hickory coals in an enclosed pit for about fourteen hours.

Things started slowly– the rain a night before had the pit damp. Humidity and dampness have to be gone before barbecue starts to happen– all the heat is used up in evaporation and the like. But I’m not sure that’s a bad thing. I think it’s a little more work to do barbecue under damp conditions, but dry conditions may make things too hot, too fast. In any event, this effort turned out well, I think.