I also seasoned the trimmings and smoked them at the same time to create mouth watering riblet burnt ends! I got my @chargrillergrills Grand Champ XD likely at 250⁰ with @bbcharcoal and a mixture of @westernbbqwood pecan and hickory logs. Helen Browning’s saddleback pigs absolutely are a slow-rising breed, renowned for your flavour of thei