Outlaw Smoked  Pork Neck Bones

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Ingredients:
 About 4 lbs. of fresh neck bones.
Apple juice
Sea Salt
Course black pepper
Garlic Powder
Recommended Wood:
 Apple or Pecan
Preparation:
 Preheat the smoker to 275 degrees.
Place a rack in a baking pan or cookie sheet.
 Spread the neck bones out on the rack.
 Sprinkle liberally with salt, pepper, garlic powder.
Arrange seasoned neck bones over the rack evenly. 

Smoking:
 Place the pan with the neck bones in the smoker uncovered and smoke for 1/2 hour only.
 Remove the pan and spay the neck bones with apple juice.
 Cover the pan tightly with foil and return to the smoker.
Reduce smoker temperature to 250.
Cook covered an additional 1 1/2 hours.
Remove from the smoker and let rest 15 minutes or more.
Most often used as a seasoning for beans, greens, etc.. Can also be served as an entrée with side dishes.  
Serve as preferred or freeze for later use.