Rings Я Us
Smoking Guru
Also, how is it that the ribs I just do for the heck of it on the weekend ALWAYS turn out better than in competition!? Not just taste and texture, but like for these I just grabbed the first rack in the fridge at the store, whereas in competition ill go to the butcher and look at every rack they have, but all my weekend ones end up having better meat thickness and straight bones, and the comp ones always have crooked bones! hate that!
In foil you vacuum sealed them? Or unwrapped?