Originally Posted by rbinms33
Indoors.....my wife cooks them in a skillet of brown gravy for several hours breaking them down until they're fork tender. Serve with mashed taters and you've got a meal!
In the smoker.....I sprinkle a dry rub over them and then slather them in habanero jelly before putting them in.
On the grill.....just lemon pepper.
My wife makes them like that, too. Great with mashed potatos. I like to grill them with some garlic salt and lemon pepper, and sometimes a little BBQ sauce.
"And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter
18 1/2" Weber Kettle, Brinkmann Charcoal Smoker
Bradley Pellet Smoker, cinder block smoker