Loading...

White's been buying is my son-of-law knows me. He says, work shoulder, and they cut it in the strips to make it look like ribs. But cook it slow. I put some of this Montreal seasoning on a steak, seasoning, whatever it's called, pepper and salt. And then I got bullseye barbeque sauce I put on the end. And you don't want to cook them too long, but you want to cook them enough that they're done 160 degrees inside. I have a thermometer. The big problem I have is not all over the same thickness. And so the thin ones get overcooked. I don't know. It's a problem. It really is a problem to make them all come out the same. But so I put the barbecue sauce on the end, because you don't want to catch in fire and burn everything up. But I'm serving nice and hot. And they came out good. So I'll do them. I guess I'm doing more today, because I can't believe how many packages Cathy bought. I mean four packages of them. I don't know.