Got some shorts on the rack a few weeks ago and wanted to clear out a spot in the freezer for a brisket that was sitting in the fridge. They weren't the prettiest butchered ribs you've ever seen. They had not been marketed for retail. It was just a piece that the butcher had "laying around" in the back. I wasn't about to argue for $2.50/lb. Put them on at 7:00 this morning. Wrapped in butcher paper at around 11:00. Off the pit at 1:00, and then let them rest on the counter in the butcher paper until 3:00. My wife likes the little bit of lean meat at the top (which was the star of this batch of ribs), and the boys like the fattier meat so everyone was a winner.
