190* - 192* in between the bones is the secret, if you want to temp them that is. Hands down my favorite rib to cook. I've had my new FEC100 sitting in my shop for over a month and need to get it home to start working with it. Hopefully I can make that happen Sunday as I'm judging at a KCBS competition in Whiting, IA tomorrow. Should be the possibility of some good bites as the #1 and #2 KCBS teams in the country are competing.

Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.