Making smoked foods - Frenched luxury cut ribs

I thought I was pretty clever when I came up with cutting ribs so that ever second bone was removed. I called it "luxury cut ribs". This is always enormously popular with people at a BBQ.

But now I think I'm even more clever.


I frenched every rib, but at opposing ends.

Luxury cut, but with a handle.

A genuine meat popsicle.


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