I'm getting a little tired of the normal winter fare... soup, stew, roasts, etc. Since it was over 32 deg, I decided to fire up the smoker and do two racks of pig ribs. Made some potato salad last night. Will post more pics later.

This time I trimmed the meat more aggressively... took off the skirt meat and chin bone. Anyone have an idea what to do with the skirt meat other than grinding up? Very lean, but tough.

So while the ribs are cookin', I'm rebuilding a convector blower assy for a customer. Getting paid while cooking. I LIKE IT!