Peeled the membrane off the back, seasoned and into the fridge overnight. Smoke them on the Weber kettle tomorrow with stuffed Japs on the side

Did one yesterday on the offset yesterday with boneless beef ribs also.

Did not want to fire up the stick burner for one rack of ribs and glad I did not it would have been a battle with the rain, so I am trying this method I saw on here adding Mesquite chips for smoke, wish I would have had some lump charcoal

Looks good stub. We’re doing some T-bones, and sliced squash on the Weber.