There is a special for "Beinfleisch" coming up tomorrow at an unbeatable price of about $2.42/lb
So that's what I'll be cooking this weekend, but I still would like to have some suggestions on how to smoke it.
I guess it will be lemon peppered, but to which IT should I take it and should I foil or not?
And how to serve it (since it comes with rib bones)? Some pictures of the ready product an a plate would be nice.