Forgot the first couple pics. Seasoned with SPG and on the mini with kbb and hickory.
This pic was about a hour in at 235 smoker temp.
First time braising them. That's what people here told me I needed to do.
In a pan with lagar beer and foiled.
2 and a half hours foiled then back on the smoker .
Not much meat on these.
Bones pulled right out.
Finally they were very tender and we enjoyed the little things.
I will be doing more of these at one time to make a meal.