I Frenched it, cut the ribs off and re-tied them back on.Made a rub with fresh chopped rosemary, thyme, sage, garlic, coarse salt crushed pepperThere were a few sprigs of garlic left so i tucked them under the butcher’s twineGrill setup- Offset coals with peach wood. 275 grill temp vents half way once we hit 200 on the grill thermometerAt 105F internal Tempat 125 F internal
Watch the video above for the cut. It was absolute perfection.
Northeast BBQ 