I guess I never have mentioned the jaccard. I do use it a lot, not just for tenderizing, but mainly to create space for the meat to absorb a marinade or rub. I have been brining my ribs lately & jaccard them first. You just have to be careful so you don't damage the jaccard by pushing it into the rib bones.Hmmmm, have never seen you mention this in your other posts....one of your little secrets to great Q?? <grin>.....Will have to give this a whirl on next batch of ribs, never thought of that.....thx for the tip