The low price of pork neck bones makes them very attractive. I've done "crock pot bbq" with these in the past, which turned out well, but never on a grill/smoker.
It looks like a few people here have experimented with them before in a rib style, but mostly you see them smoked and added to beans, soups, etc. Today I'll be cooking them like ribs on the mini.
As you can see, there's a lot of meat on these things. I paid $1.29 a lb, which is not great, but still much cheaper than any cut of ribs in my area:
Size is pretty uniform, with a few being larger, a couple really small pieces. I made up a quick rub of salt, black pepper, garlic powder, onion powder, cayenne, a little bit of white sugar, paprika, old bay, and chilli powder:
I'm going to set up the mini shortly, aiming for 275-300 with KBB and some hickory chunks. Stay tuned!