500 for how long? From high heat to 225ish in 40-60 minutes and then maintain 2-225 until falling off the bone done? I got a lot of sugar in my rub, so I wonder if I might get more carbonation than caramelization at 500 degrees?
I'm thinking I'll probably take the loins when they get about 140. I don't want to dry them out. I'll let the butts cook down a while longer. Sound ok?