|
Latex gloves will come in handy when handling the ribs and the rub. |
|
Here is the small end membrane. Nick it with a sharp knife and then start pulling gently but firmly. |
|
With the membrane removed the seasoning will permeate the meat and the ribs will be easier to eat. |
|
Cut the slabs in half and set out to season. |
|
Use Kosher salt and ground black pepper. |
|
Here are the rub ingredients. The herbs de provence is a “secret” ingredient. Use it sparingly. Crush it in your hand and then add to the mix. |
|
Oil your rack and pan, or whatever you are going to use to cook the ribs. I got a couple of turkey racks and cut off the handles.
That’s one of them, turned upside down, resting where the handles used to be. Makes a great rib rack without the handles sticking out... |
|
Tews Place |
|
Loving God isn't hard on you. Don't be hard on God. |
