I hope everyone had a nice holiday and had some good BBQ. We did a kitchen renovation and new floor etc, so basically for 7 weeks we ate out a lot and could not use the PBC. Now I am back in action and did a quick rack of spare ribs. I like to trim the rack into St Louis' and make rib ends from the breast bone section. It is amazing how tender these rib ends are and are so easy to slice when finished. There were a couple of pieces of flap meat but the Pitmaster claimed those while on the job
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