I wasn't planning on cooking every pig in a 3 mile radius, but it happened. I tried Johnny Trigg ribs dry with lime, rib scrap skewers, spiral cut dogs with bacon, and a Dr. Pepper loin. Here's the lowdown:
Johnny Trigg ribs dry with lime - Did the basic 3-2-1 method with cherry wood. The only prep I did was slather them in jalapeno mustard and dry rub. When I foiled it I put in the squeeze butter, tiger sauce, honey, and added whiskey and 2 quartered limes (squeezed them over the ribs then tossed the limes in with the ribs). Surprisingly there was a good lime taste, not to overpowering. The only thing I would have changed would be to marinate the ribs in some lemon lime soda and add some chili powder to the rub for more of a chili lime taste.
Rib Scrap Skewers - Been trying to figure out what to do with rib scraps. If I'm doing beans I'll throw them in, but I wanted to do something more fun. I covered them in mustard and dry rub then applied them to the skewer. While on the skewer I glazed them with 1:1 BBQ sauce and apple juice. They had good flavor but were more akin to jerky. Next time I will foil them like the ribs.
Spiral Cut Dogs with Bacon - They tasted great and were as ugly as sin! I'll have to go experiment with how to wrap the bacon so it is nicer looking. It's just a spiral cut dog on a skewer with bacon wrapped into the spiral. I think next time I'll cut the bacon in half long ways, maybe that will help.
Dr. Pepper Pork Loin - Marinated for 24 hours in Dr. Pepper and seasoned salt, coated in mustard, and rubbed in Willingham's W'ham Seasoning rub and some creole seasoning. I accidentally pulled it with an internal temp higher than I like, but it was still moist and delicious.