Resting happy after tying the bone rack back tight. I read about wrapping in cheesecloth to assist pulling the juices off the surface so did that a bit later.
Note the seasoning mix. AF brand, Google if you're not sure what AF stands for with the kids nowadays. Added fresh thyme and some rosemary. Wife not a fan of rosemary but I sneak it in with other stong herbs and whenever knows.
Hinged the bones off to season. Plan to cut off when serving, make ind8vidual and let the kids have them as an appetizer while everything else is being prepped.
Started a dry brine on a 4 bone rib roast Tuesday night for the kids ho.iday brunch saturday. Planning on a 300 degree BGE using a rotisserie. 115 degrees, rest while kicking coals up to 5-600 degrees then crusting off.
Moving up the food chain
https://www.tennesseetitans.com/news/titans-part-ways-with-general-manager-ran-carthon?fbclid=IwZXh0bgNhZW0CMTEAAR1ptZ5h9qXmVALzxtCFMovyohuUaftaivcW_Z-tBR37HBaaC8M5SO0Nzgk_aem__oFe0FzKLaH5ceqj51y5LQ
Guess he dropped off
https://forums.iboats.com/threads/bought-my-first-boat-to-cut-gut-and-rebuild-from-bow-to-stern-including-engine-killed-my-back-and-suffered-the-wrath-of-the-fiberglass-demons.770985/page-42
