Lookin good ODH. How was it? First off ribs are a whole different day and meal(best part if you ask me). Quarter the rest of the pig and put it in an ice chest for five days or so, draining the water every day and adding ice. Cut the backbone/neck in three equal pieces. Rub it down with coke or Dr.P and put a bunch of garlic salt, season salt and black pepper on it(I put as much as it will hold). Smoke it at an average of 225 degrees for about 3 hours or until the meat is shrinking up off the bone.Then put it in a pan, dribble a little italian dressing over it, chopped onions on top, squeeze a few lemons over it and throw them in. Cover it tight with tin foil and put in the oven at 350 degrees for another three hrs.
That's what i do.
And if you don't eat it all it will make great pulled pork samwiches for days to come.
Edit: didn't see your last post a couple of minutes ago, glad it turned out great.
Last edited by Bukkskin; 06-02-2012 at 10:40 PM.