Slow-Smoked Pork Neck Bones

Step 1

Pat the pork neck bones completely dry with paper towels, removing surface moisture so the rub sticks; discard the towels.

Step 2

In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, black pepper, kosher salt, onion powder, cayenne, and mustard powder until evenly combined.

Step 3

Rub the spice mixture all over the pork neck bones, working it into all crevices and edges with your hands until every surface is coated; set on a large platter.

Step 4

Pour the apple cider vinegar into a small spray bottle and set it aside near the smoker.

Step 5

Set up your smoker for low and slow smoking at 225°F to 250°F; fill the water pan with water to maintain humidity; wait until the smoker reaches target temperature and smoke is thin and blue, about 20 minutes.

Step 6

Place the soaked hickory chips in the smoker's firebox so they begin to smolder and produce steady, light smoke.

Step 7

Arrange the rubbed pork neck bones on the smoker racks, bone-side down, spaced 2 inches apart so smoke flows all around them.

Step 8

Smoke the neck bones for 4 to 4.5 hours, spritzing with the apple cider vinegar every 45 minutes, until the meat is fork-tender and pulls easily from the bone, with a deep mahogany bark on the surface.

Step 9

In the final 15 minutes of smoking, drizzle the bourbon over the neck bones if using, letting it soak into the meat and caramelize slightly.

Step 10

Remove the neck bones from the smoker and place them on a clean cutting board; tent loosely with foil and rest for 10 minutes without moving them.

Step 11

Transfer the smoked neck bones to a serving platter, arranging them bone-side up in a single layer so guests can see the bark and color.