Fillet them from the rib cage back and leave the skin on. Layer them with a salt, pepper, brown sugar mixture sprinkled on the meat for a day or so in the fridge. Then cook em in the smoker or the upper rack on the gas grill. The skin keeps them together a lot better, you don't have to eat it. You'll like the results I bet. 1 to 3lb's are better, but I eat a lot of bigger ones in the spring skinless and fried. Marty
