If you’re like me, you never want to run out of ribs after working all day to make them. As a result, I tend to err on the side of caution and make just a little more than I might need… ok, a lot more.
If you’ve heard of burnt ends, you know that they’re usually associated with brisket. Traditionally, they are cut from the point end of the brisket and are so incredibly delicious that they're often referred to as meat candy.
Matt Eads is a former US Marine and self-taught grillmaster. Building on a lifelong passion for cooking and the memories of his dad’s less-than-stellar BBQ, Matt has learned the ways of the grill through reading, practical application, and a lot of trial and error.
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