Welcome to the group! I'm curious about the meat on the upper rack also. I thought that the lower rack was a rosemary seasoned pork loin. I never thought of trying that with ribs. Glad to have you with us.
That is uncased sausage. Once their done I break them up and put them on cheese and crackers. These ribs came out great as well and yes the rosemary on the ribs is excellent . I also put sage in the rub, I got the idea from a turkey I did earlier this year. I brined them in apple juice, apple cider vinegar, and salt water over night first. The brine is what is in the pan. Thanks for looking guys. I think I'm going to really like this forum.