Rubbed with Salt Lick garlic rub and Honey Hog in the back. Holy Gospel on the front. On my SmokeFire at 260 for 3 hours. Spritzed with cranberry/red wine vinegar every hour. The placed meat side down in butter, brown sugar, A-1/honey/garlic. Wrapped in foil back in grill for 2 hours at 300. Pulled off and pulled out all bones. Place on bread. Pickles, onion and bbq sauce. One I added pepper Jack cheese.