Originally Posted by JD McGee
Yep...what Johnny said...^^^...I cook them the same as trimmed. I have a pretty tall rib rack that I can stand them up on their sides...works great!
Thanks for the reply, JD. Hope ya'll had a nice Christmas.
Is it worth the effort to start the slabs off with the rib tip side down in the rack, then flip after the rub sets? I'm just thinking of ways to try to get those rib tips to get fairly tender before you get much pull back and risk drying out the other ends of the ribs (not meaning ends of the slab, if you get what I'm sayin'.)