Preheat the smoker to 200°F with a pan of water on the bottom of the smoker.

Mix the rub ingredients together and thoroughly coat the ribs with a healthy layer of rub.

Rub the shoulder on all sides, using all the rub. Place fat side up directly on the rack of the smoker.

Adding more chips every hour to keep the smoke rolling for 4-5 hours then stop adding chips.

Smoke at 200 for a total of 15 hours. Then hold at 165 degrees.

Follow the instructions for mopping the shoulder.

Memphis-Style BBQ Mop

In a heavy bottom saucepan, heat the butter over medium heat. Add the onions and sauté for 8 to 10 minutes until they reach a golden-brown color.

Add the remaining ingredients and bring the mixture to a boil. Reduce heat to a simmer and cook the sauce for 20 to 30 minutes until it reaches a thick BBQ sauce consistency, and hold.

After the pork has cooked for 15 hours, start moping the sauce all around the pork butt, using a BBQ mop or brush.

Repeat the mopping process two more times 30 minutes apart.

Pull apart the meat and shred while it is still hot. Best served immediately. No sauce required!