Seasoned with Tatonka Dust.
Set up the WSM and used Stubbs briquettes with a few chunks of Pecan. First time using the Stubbs too.
Ran @225* for the first two hours, then bumped it up to 260-270* for the finish. I did not wrap these bones, just rode this one out.
Total time was @5hrs.
Served with some garlic mashed taters.
These were very good, I liked the Tatonka Dust on them.
Thanks for looking.