Thanks for posting that. Imma do that. Nothing special on the temps? Hot enough to cook but low enough to not burn the sugar?

So you cut em, marinade em, and then grill em? That sounds pretty cool. I’d imagine you get a much different flavor that way.

So it’s probably been a decade since I did back ribs. I’ve just always done spare ribs, but I saw a nice sale on back ribs and figured sure what the hell.

I’ve always taken the silverskin off. Once I didn’t and I remember getting comments about it, like the mouth feel was a little tough there. This time I went to grab it to yank it off and it was super thin and barely there, so I just said screw it and left it on.

For whatever reason, it was great. Just a crackly little bite on the back side of the rib that came off cleanly. I think the thinness of the skin certainly helped it and if I saw it that thin again, I’d leave it on again.

That’s good shit. Thank you. I know that took a minute to write up and you did it anyway.

Imma make that someday.

where’s the recipes

If the thermometer says it hit temp, it hit temp.

I served a prime rib for Christmas, but had a bunch of kids in the house and I knew they wouldn’t love a nice pink roast, so we made a bolognese for the kids. Then the adults ended up stealing it all night cause it was great.

But mine didn’t look like that.

Great picture. Damn near pro looking.

Oh man, great pictures. I need to take better pictures.

I didn’t get one. I asked my brother and he sent a pic of a half eaten slab.

Next time for sure.