Please forgive me father, for I have sinned. It's been many weeks since my last BBQ.
Please accept this offering of dead pig as my penance for my misdemeanors.
These ribs had been hiding in the back of the freezer for about 3 years, probably because they were very cheap ($7/kg) and didn't have a lot of meat on them. Had them in the Daniel Boone for about 4.5hrs.
They turned out surprisingly well.
I'm still trying to figure out the perfect protein/salad balance. I think I'm almost there.