Wibs.

[Sailor Kenshin]

Cut into three bones per, like we saw here.









There was a big flap we cut and were supposed to take off first but we forgot and they stayed on the whole time.

Used SB Competition. They went on the kamado-type at 250° And were glazed and done in just under three hours. Good, but next time we'll leave the rack whole as usual. Unknown brand of St. Louis cut spares, which I don't think we will do again.

We don't wap our wibs.

[spacetrucker]

looks good, nice color and pull back.
I always thought the flap was chef's snack cause once cut off it gets done quicker than the rest, so it never makes it to the table when I cook...

[Rambo]

looks good, nice color and pull back.
I always thought the flap was chef's snack cause once cut off it gets done quicker than the rest, so it never makes it to the table when I cook...

Me too and they look great

[Professor Bunky]

They were good and we didn't have too many leftovers to freeze

[Smoking Piney]

Looks delicious. I would crush them.

[Sailor Kenshin]

Thanks!

Forgot what kind of wood used, but probably apple.

[spacetrucker]

Thanks!

Forgot what kind of wood used, but probably apple.

fruit woods work really well on pork apple is my favorite for pork

[OldUsedParts]

Good Job, Y'all Guys - - -

[bowhnter]

What they all said, Nice job!

Curious why you won’t cut them in sections again?
The first break of heat we get, I’m gonna cut individual again.

[Sailor Kenshin]

They got a little overdone that way (though the fat sure rendered!), and definitely over-smoked. But the over-smoking may also have been due to using the Kamander. Switching to Weber for the next wibs cook.

[k.a.m.]

Those look delicious Sailor!
That rib tip flap goes really well in a pot of beans.

[Norway Joe]

Yesss, please.

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