I've only smoked commodity pork, but found a butcher nearby who sells Compart Duroc. I picked up a couple slabs of St. Louis ribs, and a slab of baby back ribs. The meat is red, almost looks like beef. Is there anything I need to be careful of or do differently vs. commodity pork? A lot of times I don't wrap my St. Louis ribs, but I'm guessing I probably should with these?
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