Toxic q
Knows what a fatty is.
1st Are you guys saucing the edges of your ribs you turn in or just the top and bottoms? 2nd question. Any of you cooking prairie fresh ribs? I got ahold of some this weekend and was impressed with the way they turned out. Done a few racks along side some smithfield ETs and couldn't help but notice how white the meat was when done. Any of yall seen this? Thanks!