I have been cooking baby
I have been cooking baby back ribs over charcoal for 45+years and these were outstanding. Meaty, tender, and juicy without having to wrap them. Since it was a very special occasion I decided to go all out and researched multiple heritage pork ribs and settled on these even though they were more expensive. No regrets at all. They are now my go to regardless if it’s just 1-2 racks for a couple of friends or 8-12 racks for a special occasion.