I trim the brisket bones and pull the membranes. People get excited about the big ribs. Monty is right about the ends. Out here people will specifically request the "small ends". We don't foil. We just pop the ribs in the cambro until we are ready to slice them.
Wait! Bigmista wrote a cookbook?
Then burn the entire ram on the altar. It is a burnt offering
to the LORD, a pleasing aroma, a food offering presented to the LORD.
God loves BBQ!
Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.