Im now marinading part of a pork picnic in buckboard marinade to see what a leaner thinner sliced buckboard tastes like. I will do a regular buckboard/pork butt next to see how it frys up if i slice it like the thick cut bacons in the supermarkets. OK OK so what am I getting at. When i boned the butt for tha buckboard bacon, I sliced a long thick piece off the top and cut it into the shape of spare ribs. We want to try and rub them with a rib rub and do the 3-2-1 method for ribs. Anyone doing this or something similar. Any advice is always welcome. I wont know everything for at least 2 more days.