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/AVvXsEiBB5axj8NnO-WRy1_fKQryY9CQLddtUv9dDM7npoy6V9ZNNEvelu4gYnRWPtyVqdOJH4u4L3JRK351czlgbJjQ1XdA19bTjwmVcfsuK2isUQJKx3xqoXmVu25xDZFERAtFNrxhi6E-gC6R/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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