I first generously dusted them with the rub mixture ratio of 1-tablespoon Signature Pork Rub with 1-teaspoon of Smoke House Chicken. Then let them set at room temperature for 1-hour before putting them on the Treager to smoke for 1-hour. After smoking for an hour I wrapped them in tin foil with apple juice and water solution (approximately 2-tablespoons) and increased the cooking temperature to 300°F for two hours. They where very juicy, tender (bones pulled out of meat cleanly) and oh so delicious.

I got some photos early but they where consumed so fast I didn’t get a photo.