Thanks Squeezy, I think you have a point. This smoke was definately an experiment from the gitgo, rub/cure, length of cure, and temp. My original intention was to smoke for up to 12 hours to see how that affected flavor and mouth feel.
Next experiment won't be till after Christmas, as I have a full waiting list of requests for holiday treats. Starting some salmon and a bone-in turkey breast today. These are more in line with my experience and competencies. I've refined the methods for both over the last 10 years or so. Will post pics as I work through both pieces.
Next week it's off to DC for bidness, so no smoking for a week. Then Christmas and the prime rib. I generally do salt/herb crusted in the oven. This year it's gonna be herb rubbed (just harvested a ton of rosemary) and smoke cooked with rosemary wood tossed on the smoke pan for the final half hour.
I also have a boatload - BOATLOAD! of horseradish in the ground, and I dig it fresh the day of the feed. Man, preparing that will clear a house, not to mention one's sinuses. Anybody need fresh horseradish?
Back to ribs - Steve - haven't seen Flanken-cut ribs, will have to look. But, we are a long way from any Amish influence, so I'm a bit doubtful I'll find it.
I see a couple of adverts for butcher hogs on the local Craigslist. Been a while since I butchered, but I can do it...
The first time I took my wife-to-be (city girl) to the farm to meet my folks, I took her out and we butchered a hog. She did very well with the pig-stickin' and the gutting. Figured I had a keeper. Then, when I told her I was gonna make casings from the intestines, she didn't flinch, helped me turn them inside out, wash and scrape, flush and pack in salt. I knew I had a keeper then, and we've been going strong for 30 years this coming March.
Sorry to ramble...