One of our favorites. I season them up and brown them over coals for an hour, then add a little lard or pork fat then wrap the you know what out of them with foil. Low and slow in the back of the pit flipping every 2 hours. After about 3 flips I forget about it and go to bed. Get up in the morning and open up the foil and the bones are just sitting loosely in a pile of meat. Corn tortillas, guacamole, pico and salsa...
