Batching it with the boys (my sons plus the dog and the cat who are also both boys) this weekend while Mrs. SB is visiting back home.
3 racks of St. Louis spares cut in half along with a 3 lb brisket point.
Ribs always look like crap when done in a rib rack (lack of air flow and bark since they are all leaning up against each other), but the texture and flavor was fantastic.
Point only, and on sale...
Some call it fatty, some call it moist. I call it delicious.
There had to be something slightly healthy.
How did that picture get in here?
I saw that last picture.
