Never had a pork butt with to much bark. I don’t like to wrap for that reason, but do like others when time is more of a factor.

@Jonathon I have the best neighbors, all meat heads that are also ranchers. Makes for a great combination.

@Jonathon I will get back to you if it doesn’t loosen up.

@Joe-Hell I will have to give it a try

@Chef nice

@johnsbrewhouse gorgeous!

@Dave-R pics of his ribs. I have lost about 10 lb in the last 3 or so weeks but seeing ribs first thing on a Monday morning makes me think I am about to start eating EVERYTHING! [image: 1561992025966-daverrib1.jpg] [image: 1561992033061-daverrib.jpg]

In Kansas we call it “Ditch Weed”. Wait, is that cilantro?

@raypete good to here. I’m in South Western Minnesota. My neighbor raises for Heart Brand as well.

@Jonathon great advice, keep it simple

@Joe-Hell nice!

@Dave-R stuff them with lamb burger. Slit open the rib along the bone and fat and stuff with burger and tie. Otherwise slice at 1 inch or bigger and fry as 🥩. Either a roast or steak. Called scotch chops or roast

@Dave-R I’m lucky to have access to local farmers that really go the extra mile raising livestock. That’s the god’s honest truth!

@Dave-R I don’t have any have much pro experience in food but I can still dream. I would probably prefer that kind of food job over restaurant.

@RandyNight Thanks for the link.