Smokehouse Hot Links with Pork Rib Strips

Rib strips, sometimes sold as riblets, are the narrow band sawn from the bottom of spareribs, and they cook in roughly half the time of a full rack. That makes them ideal partners for hot links, which only need about an hour of smoke to plump and color. A pellet grill running at 250 F keeps it simple enough for a relaxed weekday evening. Pull the links when they look glossy and swollen but before the casings split. A South Carolina style mustard dip ties the smoky pork together.