Pork backbones, thinly sliced
Maurice Bessinger's BBQ sauce, mustard base

Be sure you request of your butcher to slice the pork pieces as thinly as possible. I usually request 1/4 inch, but check the thickness after he slices only a few. Usually the meat department sells presliced backbone pieces much thicker. Buying enough for a crowd can be expensive unless you are certain that each slice is thin.

Lightly salt backbones. I like to dip each piece in the sauce and place on oven broiler. Cook at 325 degrees for 1 hour. I like to be sure the pork is fully cooked before I place it on the grill.

As you place it on the grill, dip once again in the sauce. If the pork is fully done you only need to leave it on the grill until it is browned.