Think these turned out to be the nicest looking ribs I’ve ever cooked. I love the color and shine the ribs had, I just wish I didn’t need to slice them for transporting and serving!

Pretty much followed a reduced 3-2-1 method cooking at 225 with a couple added tricks to up their appearance: pre-separating the bones from the edges of rib and removing excess blood to prevent the black burnt bits you see sometimes. Wrapped only with some vinegar sauce. Total cook time was around 5 hours.