Well, throw some rub on em (see rubs in forum), wrap in plastic wrap, let set in fridge overnight, take em out and reseason (there is a lot of meat, unlike a bone in, so season well) put on smoker (not touching) between 220° and 240°, let em go, spritz occasionally with apple juice and bourbon (or no bourbon) when they reach 165° , loosely wrap in foil with a little apple juice spilled in. Take to 180°-185°, then take back out foil for 1/2 hour (be careful, they will be so tender they might fall through grate, sauce if ya want, watch so sauce donâ€[emoji]8482[/emoji]t burn. Then eat em! Damn! Now Iâ€[emoji]8482[/emoji]m hungry! :oops:
Good Luck!