Found these in the bargain bin and had to grab them just because. They were labeled as country style pork ribs but had small bones on them and did not look like the pork shoulder CS Ribs I am used to seeing. Looked like maybe the small end of the loin 
Boy had a baseball game so no time to smoke.
Anyhoo, I grabbed (4) of them and froze (2), (2) pieces per bag, crushed a couple of garlic cloves, 1-1/2 slices of bacon in each bag, some Oak Ridge Secret Weapon, vac sealed and into the water bath at 145 for about 4-1/2 hrs. Then onto the kamado with a little bit of Stubbs to get them sticky and charred.
Was looking for something a different to wrap in bacon so I grabbed some fresh green beans, jalapenos and adouille. Used about 4-5 beans of the same length, a couple of thin strips of japs and a couple thin strips of andouille.
Wrapped in bacon and dusted with some Secret Weapon.
This was better than I expected and got high praise from the top Gyno-Biped of the household, so I live another day.
Boy had a baseball game so no time to smoke.
Anyhoo, I grabbed (4) of them and froze (2), (2) pieces per bag, crushed a couple of garlic cloves, 1-1/2 slices of bacon in each bag, some Oak Ridge Secret Weapon, vac sealed and into the water bath at 145 for about 4-1/2 hrs. Then onto the kamado with a little bit of Stubbs to get them sticky and charred.
Was looking for something a different to wrap in bacon so I grabbed some fresh green beans, jalapenos and adouille. Used about 4-5 beans of the same length, a couple of thin strips of japs and a couple thin strips of andouille.
Wrapped in bacon and dusted with some Secret Weapon.
This was better than I expected and got high praise from the top Gyno-Biped of the household, so I live another day.
