Since I started this thread, I'll close it out from my end. Ended up with an 8+ lb butt, 3 racks @ ~3.5 lbs each (3.29 per pound) of st. lous cut spare ribs (membrane removed by me), and 4 pounds of the very trimmed beef back ribs (.88 a pound,) morning fatty with biscuits and gravy afternoon ABTs.
Used the southern succor rub for the butt. Mopped w/ apple juice and cider vinegar. Served with an east Carolina vinegar sauce, cut with a tad of ketchup to thicken it just a hint.
Used a chile powder based rub for the beef ribs, with ground cloves added for a hint of sweet spice. Mopped w/ apple juice and cider vinegar. 3-2(foil)-2(foil in cooler) because of scheduling and weather. These turned out good, better than I expected, and well worth the cost. This is not to say they were GREAT, but they were good, and suprisingly moist and meaty. OK, not too meaty, but still worth the time and space.
Spares got a sweet spicy rub, and accompanying dipping sauce (lime undertones, pretty good really). Mopped w/ apple juice and cider vinegar. Basically cooked 3-2(foil)-2(foil in cooler) because of scheduling and weather. I cooked these in the smoker skewered in to rings because of space planning issues. was not thrilled with that method. They turned out 'ok'. Frankly, there was too much meat on them. I need practice with these. Still, formed a nice strong smoke ring, good rub, nothing to complain about.
ABTs, as usual, A giant hit. Sides were pickles, assorted cheeses, white buns, an asian style cole slaw, and a macaroni salad.
Notes and Questions:
It started raining late, after everything was in foil, so I moved it all in to the ovens. (Good thing I have two). I had just put the ABTs on though, and I wanted them to pick up mesquite, so I let that smoke in the rain and just dumped hot mesquite in the fire to keep it nice and hot.
On the butt.....do any of you use multiple probes at the same time to guage temp on such a small (8 lb) piece? (I would rather not move the probe a bunch of times) I had it stuck in there at the end of the cook, and it was struggling to get to 185 (after plateuing earlier at ~160). I moved to another spot and immediately showed 190. The resulting pork was good all the way around, but excellent in some parts. There was a small section that was simply drier than the rest (more like grilled pork than barbecued pork)-Don't get me wrong, even this part was good. Temps stayed low and slow the whole time, so all I can figure is that I was probing the cold spot the whole time? Your thoughts?