ROLL-UP PORK RIBS

Roll-up ribs came from back in the day when people had Big Green Eggs but wanted to cook multiple racks of ribs—before they had the 3-tier racks. It was discovered that if you roll them loosely after you skin and season the ribs, roll them bone-side in, and loosely tie with butcher’s twine, you could fit 6-7 racks in a large Big Green Egg instead of being able to only lay 2 or 3 racks flat.