I cracked open an FT, and thought "What Would Sparky Do"....the answer?...RIBS
So - I had a pack of Baby Backs, and CYM'ed them,and put a generous amount of Super Pig on 'em, then - into the MAK for 30 minutes of 100% Cherry cold smoke via an Amazen Tube. Then, 2 hours @300F
Then - foiled, with 1/2 cup of fresh Apple cider for 1 hour @ 300F
Then, glazed with a mixture of Apple jelly, Apple cider vinegar, and Super Pig for a sweet-heat + tart glaze
They were really, really good. No other sauce was needed...or wanted
Came off the bone with a tug - but not "fall-off the bone". Nice bite texture, not mushy. The 2-1-1/2 for the baby backs is my choice for now.
T