Okay here we go. Cooking 45 racks of baby backs this Sat. for a local comp. (Ribs only, meat purchased by sponsor) Tonight I got started. Mixed 15 batches of Jeff's rub (I now know what balance is ). My forearms are dead. I have ground all I care to for a while. Tomorrow I'm making 1 gallon of sauce to serve on the side if anyone wants it. Thursday I'll pick the meat up and ice it down (it's all fresh). Friday evening we'll strip the membrane and put the rub on while having an adult beverage or 5 or 10... Someone will be taking pics Sat. and Sun. I'll post the view.