The whole thing with the McRib is it's another play on the "parts is parts" process, ala McNugget. I think I've had one in my life. It was hard to fork out over $3 for the tidbit and I was totally unimpressed, especially for the money. In fairness, it was not the match of "5 Disappointments" level and it satisfied a decades-long curiosity. I like sausage sandwiches and make them often. I even like the Sausage McMuffins, especially sans the plastic "cheese". Compared to usual McFare I guess I understand why some people would look forward to it. It's certainly different so in that respect it's good. I'd look forward to the return of other things though. Bring back the original apple pies and I'd stop in there occasionally! It's curious how the "pink slime" fanatics aren't all up in arms over Mcrestructured Mcmeat Mcproducts. We all know better than to ask what's in the sausage we eat. Heart, tripe and stomach, just like mother used to make are only some of the 70 or so ingredients it takes to Mcmake one. There's a lot of reasons why it's not a regular menu item. Primarily, it's an expensive product to make so they use it as a promo item. If they went all out on it, there'd be a shortage of waste products which would further compound the already high cost. I saw it was at various places around here during the holidays. Some had a buy a Big Mac, get a McRib for $1. Any of the stores that want to spend the money can get it year round. They'll be around. Enjoy them when they are if you like them, or avoid them if you don't.

I know a lot of people like to boil or simmer ribs but I quit doing that. I braise them to maintain flavor, simplify cooking and have tender results. The first couple times I made ribs I cooked them in water first and quit making ribs for a while since I figured I was goofing it up. Well after watchng a few pros all say, low and slow and never parboil them, I tried it and have enjoyed ribs ever since. I usually use either baby backs or country style and actually I now prefer country style. Sometimes I brown them a bit first, but not always. I also have gotten away from the drenched in sauce ribs I used to love. I now prefer a good dry rub. semi-"Memphis" style. Mix up your favorite seasonings as hot or mild, sweet or savory as you like. I like them smokey with a slight kick and tang to them but not sugary. I think people go too crazy with the sugar. I'll have dessert later. A little bit of sugar to caramelize and add another depth of flavor is fine but I really encourage people to try tasting the ribs themselves first. You can always add sugar at the table if you need it. I like to braise them in the Nesco but use the oven if I'm doing large batches. Very simple - no special training needed. Set it for about 250ð-275ð for 3-4 hours and the "ribs" (yes I know they're not technically ribs but if the pork boys wanna call 'em ribs, that's good enough for me) are wrapped in foil. I'm not above using a Texas cheat. And yes, I also realize they're not barbecued ribs by the strict definition. I dry rub them, add some liquid (don't need much) for additional flavor and tenderizing, be it beer, Dr. Pepper, wine, root beer, 7up, lemon juice, orange juice, Louisiana Hot sauce, BBQ sauce, Whatzishere sauce, Teriyaki sauce. something else or a combination of them. You don't have to add a lot of liquid, especially if you don't cook them ahead of time since you'll have the fat and juices to help with the braising and add flavor and keep them moist. I did see a simmering alternative I might just try though. That's to simmer them in BBQ sauce, beer and onion. Simmer until they're break apart tender. To me this makes much more sense than water. With either method, once done, you could crisp them under the broiler or in a pan (or of course on the grill if available) if you like. Boneless country style ribs have very little fat and waste so they're a great value and so good tasting.

Unless you like medium rare and no rarer than that you will have a hard time reheating a roast that large...unless you portion it out and reheat each portion. The link posted by Theresa doesn't seem to have info about reheating a whole roast, only individual servings. I would wrap closely....leave the au jus to be reheated separately and warm in a low oven...maybe until the center measures 100 with a instant read. That if you want to maintain some rare...make it perhaps 110 for medium...it will continue to cook after you remove it from the oven. It is already cooked and browned....you simply want to warm it to serving temp without drying it out. Heat the au jus and put a spoonful over any serving that may seem too cool rare. sounds lovely! I am for sure jealous! Linda C

Ten racks is alot of ribs to deal with. The most i've done is 4 and have not had ribs at home for a crowd a couple years. Fall 2019?. I actually, to prep ahead for the oven...cut in half, dry rub, then line them up like soldiers in my turkey roaster day ahead. Not individual packets like i posted above. Packets are if they start direcly on the grill, in their packets. (i've not heard of boiling)....thankfully. What a chore with ten racks. 🤪....same with a steam oven. I don't want to slave the day before either. Just a visualized loosly planned prep, spreading out the chores for the best fresh outcome. Sometimes day ahead, depending on your grill/smoker can involve a full day, then chilling, then back into the fridge, then out again....back and forth. (my garden grill/smoker is wood fired so not a 'set and walk away' method). Though for certain smokers a day ahead can work. I don't see a one-size-fits-all in party/grill/smoker prep.