Pull Pork from fat and remove and trim the money muscle a bit away from the main section. Apply yellow mustard then apply a heavy coat of Apple Crunch. Go to the smoker using a hickory cherry mix or wood/ pellet of choice. Spritz with apple cider vinegar at 2 hours then every 45 minutes until the temp of 165 is reached or the bark hits what you want. Wrap in a pan with foil and then cut off the money muscle at 190 degrees. Place the rest back on the smoker until 203. Let rest 1 hour then shred to desired texture.

1 Pkg. Red Lobster Chedder biscuit mix include seasoning packet

1 1\2 cup cheddar cheese shredded

1 pound pork Sauage

Bomb Marinade season to taste

Mix all ingredients in large mixing bowl until well combined

Place walnut sized balls on parchment lined baking pan

Bake at 350 for 25 minutes or internal temp of 175

Ingredients

8 lbs. Pork butt, Bossy Aussie Sweet and Spicy rub, Dark brown sugar, Honey, 1 1/2 sticks unsalted butter

For the Burnt End Glaze: 1/2 cup Apple jelly, 1/3 cup Jalapeño jelly, 1 cup of your favorite bbq sauce

Instructions

Cut pork butt into 1 1/2” cubes, season with bbq rub. Place cubes on a wire mesh sheet and place in the smoker on 250 degrees for 2-2 1/2 hrs, to get a good dark color. Place pork cubes in aluminum pans and sprinkle with dark brown sugar. Next, drizzle with honey and then top with slices of butter, cover pan with foil. Return to smoker for 1 1/2-2 hrs, until cubes are tender when pinched. Drain liquid. For the Burnt end glaze; combine jellies with bbq sauce in a small pan and simmer over medium heat until smooth. Pour over pork cubes and toss to coat all sides and place back in cooker, uncovered for 20-30 minutes, or until caramelized. Enjoy!

Remove the membrane from the ribs, use a light mustard binder, apply a light coat of Bossy Aussie All Purpose seasoning followed by a heavier layer of Sweet and Spicy seasoning. Let the ribs sit for 30 minutes. Prepare the smoker and cook at 225 degrees until the desired bark forms, usually around 175 degrees. Remove the ribs and wrap them in foil. Sprinkle brown sugar, butter, and honey on the back side, then apply to both sides. Seal tightly and return to the smoker. Monitor the temperature and remove the ribs once they reach 203 degrees. Allow them to rest for 1 hour before slicing and serving.Description goes here