I wish I had taken a picture of mine last week. We made a home version of the McRib. It included mild sausage pressed into long patties. We used DP Swamp venom, turbindao and mary's cherry rub to season. I smoked them at 275 until done and then finished direct with blue's hog red sauce. The bun was done with sauce and a little mary's rub sprinkled on.There is a good reason there are no pictures. They were gone, fast!Gene