I pulled out my Traeger Pro 575 Pellet Grill to smoke a Boston Pork Butt and two racks of St. Louis Style Pork Spareribs with Matt Fuentes for UFC 266. Matt decided he wanted to try a dry rub using Kinder’s Seasoning The Blend with Garlic, Salt and Pepper for his rack of ribs. I chose to make my ribs wet with Rodney Scott’s BBQ Rib Rub with brown sugar and honey for a caramelized coating of delicious sweetness. The Boston Pork Butt was slathered in yellow mustard and a generous layer of The Shed’s Rack Attack Rib Rub for seasoning was used. The pork turned out amazing and the bellies of the family were full for sure. The best part of the whole day was just being able to smoke some pork and spend the day doing it alongside Matty. It is definitely a day I will always remember and cherish.