Latex gloves will come in handy when handling the ribs and the rub.

Here is the small end membrane.  Nick it with a sharp knife and then start pulling gently but firmly.

With the membrane removed the seasoning will permeate the meat and the ribs will be easier to eat.

Cut the slabs in half and set out to season.

Use Kosher salt and ground black pepper.

Here are the rub ingredients.  The herbs de provence is a “secret” ingredient.  Use it sparingly.  Crush it in your hand and then add to the mix.

Oil your rack and pan, or whatever you are going to use to cook the ribs.  I got a couple of turkey racks and cut off the handles.

 

That’s one of them, turned upside down, resting where the handles used to be.  Makes a great rib rack without the handles sticking out...

Tews Place

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