Saw a few in the butchers yesterday and thought they might be interesting. Most of the recipes I found said to treat them like ribs, so:
2 hours at around 250f with a couple of chunks of apple wood, then foiled with a splash of cider and in for another hour, and then basted with bbq sauce and in for a final hour.
Just a little appetiser before the main event (beer can chicken, and nobody needs to see another photo of beer can chicken, right?). They were lovely; smoky moist and porky. My only complaint was the sauce. Normally I have some homemade knocking around. Today I had run out; I bought some Sweet Baby Rays after seeing some rave reviews on other sites. I thought it was awful; all I could taste was liquid smoke (though it mellowed a bit after an hour's cooking). Anyway next time, lots more pork cheeks and no sweet baby rays.