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 Im even more clever.

Cleverer.

src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_sy-X4jZLyokoergNvJQl0Gb5QedbFndH0Kw-8nqYCZ36rNW7dBZEUXVzKyqLgt9OEJCnpv46aqgnhJlXN3hcgzOv5XDtqx_CsQtxy7wP5etWv_mGaMcMxQNwt8a2vtGoYmzRV3tGvC-/s320/120+Things+in+20+years+-+Making+smoked+foods+-+Frenched+luxury+cut+ribs.JPG" width="320">I frenched every rib, but at opposing ends.

Luxury cut, but with a handle.

A genuine meat popsicle.

Bam!

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