How do you make your ribs?

[jonumberone]

Couldn't agree more about commercial rubs. Too much salt. I leave it out entirely in my own recipe, just feel it draws out moisture from the meat. I remove the membrane and work a fork in between each bone to tenderize and allow for better spice penetration. This is last years BBQ and last weekends Pastrami.

[OLS]

Holy carp...feeding someone!

Lessee, today I picked up 8 Jalepenos, a pack of CC, so I will try the ABTs this weekend,
nothing more than a toe in the water. But I do not like Jals, so I hope someone eats em.
It's also gonna steal my fattie bacon, so I need to get more bacon before I make another fattie.
A bag of lemons...and sugar was onsale, so we know where that is going, lol.
2 reduced for QS T-bones and a few RFQS Sirloin-end pork chops, and a few reduced round steaks
for the jerk-o-matic 5000. And for the piece de resistance, I am gonna break out a bag of rib trimmins'
from the freezer and produce a lil throwdown. With potato salad.