Well I've never had them but have spoke to several people who say pork neck bones can be quite good when smoked, whether by themselves or as part of other dishes, so today I will give them a shot. My goal with them is to rub'em up, pan'em up & let 'em go for a couple (maybe three) hours. After that, I may foil'em up, depending on what their texture/doneness seems to be & after a little while more (an hour or two) maybe sauce'em up with some homemade Dr pepper BBQ sauce. The woods will be a mix of hickory & cherry, which as we speak is filling the backyard with that familiar, inviting smell that makes me want to stay home & cook all day on my day off. I'm thinking of keeping some of the meat aside to add to some beans I'm going to make later, as well.
Rubbed & refrigerated for a few hours-
Just went in the smoker-
Smoker's at 275 & they are in so I probably won't have much to report for a little while. That gives me time to get my rubbed chicken breasts in their buttermilk brine & start getting my beans put together.