Those are from our first experimental batch of BBQ Spare Ribs. The spare ribs are not a big seller as individual fresh raw cuts of meat unlike loin although they are delicious. These were done up commercially with vacuum packing and everything but I don’t have the labels and such ready so they’re not in stores yet. It may be several months. We have to accumulate enough to do a fairly large batch at a time just as with the hot dogs. Ironically, although the demand for fresh spare ribs is low, as BBQ smoked spare ribs we have more demand than supply.
Outdoors: 64°F/32°F Sunny
Farm House: 59°F/52°F
Tiny Cottage: 65°F/50°F Fire – first in three weeks