Had this in my head for ages and finally got round to having a go on Saturday. Turned out really delicious. Here's the story:
First of all, though, meet my drum smoker. I based it on the Big Poppa style then it kinda went its own way. Really happy with it.
3 hour brine in salt/sugar/garlic/bay/black pepper
Rubbed then smoked for 3 hrs at 225F
Homebrew time
After 3 hrs before being covered:
After being covered for 2 hrs, I put back on the grill and mopped with the juices that I reduced down to a glaze. I glazed every 5 mins - 10 mins for 40 mins.
The result. Juicy and fall apart tender with a bit of a bark. Can't wait till next time already!
Give it a go if you haven't already. Possibly better than pork ribs!!!