rib ends

The last, sold at a barbecue trailer, packs in rib ends, bacon, sausage, a cheese sauce and sugar-cured jalapeños.

“It’s the best sweet potato pie I ever tasted,” Desiree Robinson, the matriarch of that family-owned barbecue institution, told me while I waited for my rib ends to emerge from the smoker that beckons through the storefront’s window.

I felt broken rib ends grating, but felt no pain, just the padded claw.

Well, there are no broken rib ends piercing the lungs.”

The navel, brisket and rib ends average 52 per cent. lean meat, 40 per cent. fat and 8 per cent. bone.