Instructions: First, be sure to peel the "membrane/skin" off the back of the slab. Most people dont know its there! Cut slab in half and brush thoroughly with sauce -any good sauce will do...I use KC Masterpiece.....wrap securely in heavy duty foil, sealing,
putting each half on top of the other........if theres time, let this marinade over-night.

Bake, in a pan to catch any sauce that may leak, @ 300 deg for 2 1/2 hours; flip the package over after an hour and a half. Drain, baste with sauce and cook on the grill for 15-20 minutes, just to brown thoroughly, basting more as it browns. There is no need to slave over the grill, turning and turning as with most recipes.

They may need to be cut in "2-bone sections" before grilling, as theyll want to fall apart in anything larger.

When the grills not available [rain or snow!], you can cook them for 3 hours in the oven and then uncover, drain, baste and put them back in the broiler to brown, flipping a few times and basting.

I wish I could take credit here, but this is Tony Romas restaurant recipe that I came across years ago and its unreal.

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