Found some boneless country spares on sale when I was wondering the market the other day, figured why the hell not. These things were massive compared to the last ones my wife found. I do not usually like cooking boneless I prefer a full rack but the price was right. I rubbed the ribs with Famous Daves rib rub for half of them and Famous Daves Rib Rub, Slap your Mama Cajun and a little dried hot pepper concoction I have from our garden this year as the MIL and daughter do not like it spicy. I also threw on a slab of fresh ham left from our last whole hog purchase and smoked it along side the ribs. I threw on some salt to help with flavor and than glazed it with brown sugar, honey and a little OJ the last 30-45 minutes of the cook. here are some pics, no cooking pics as we all know what pork and ham look like on a UDS. We have Brown Rice with Craisens and some Normandy Blend vegetables as our sides. Everything turned out great and everyone was pleased and full. http://i296.photobucket.com/albums/...A1327F5-1674-00000109BF29590E_zps301add77.jpg Spicy http://i296.photobucket.com/albums/...A99C3A4-1674-00000109B9DD8F5B_zpsa12d8724.jpg Mild http://i296.photobucket.com/albums/...F5C454F-1674-00000109C4F02D29_zpse8c12099.jpg http://i296.photobucket.com/albums/...F9E428F-1674-00000109B42C083F_zps9efce39c.jpg Smoked Ham http://i296.photobucket.com/albums/...3F8AACD-1674-00000109ACBDED39_zpsc1ad96b4.jpg Smoked Ham http://i296.photobucket.com/albums/...B1CFF45-1674-00000109CF8DF7A0_zpsc54b178a.jpg plated ready for consumption Thanks for looking.