Pig wings - aka shanks

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I would do exactly what you are saying but a until tender on the smoker then if you wanted to crisp em up at the end on the grill. good luck
 
Kind of like beef ribs, these will benefit from a braise. Similar to 2-2-1 or 3-2-1 for ribs. Not sure on times. Maybe 1-1-0.5? Put your sauce and a splash of beer in the foil. When out of the foil on the grill sauce again.
 
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