Dry brined then cooked low and slow (just around 100’c) for about two and a half hours (in a braising liquid made of mostly beer). Then finished over direct heat on the grill.
Then I got over excited and didn’t take any more pictures.
They were ok - bought from Sainsbury’s on a whim for about £5. Not that great in terms of meat/bone ratio, but good flavour.
I’m jealous. The heat index is 111f/44c here. I wish I could be smoking some ribs, but I can’t handle that heat unless it’s an emergency. I guess some cast iron pork chops will be nice too 🥲
44’C is definitely too hot. As your doctor and attorney I prescribe a gazpacho soup, ceviche, and perhaps a watermelon salad.