Threw some rub on it and smoked it for about 3 hours over cherry wood. Made a glaze out of pear preserves, whisky, brown sugar, honey and honey Dijon mustard. Turned out really good. Last pic shows it sliced with the ribs
Check out some of Phrasty's ham threads and you'll be curing your own as well...exellent work right there - I'd love some of that and a biscuit right about now. :hungry:
Check out some of Phrasty's ham threads and you'll be curing your own as well...exellent work right there - I'd love some of that and a biscuit right about now. :hungry: