 If you have clean ribs, you're not doing it right. Oh, that's absolutely the case. I mean, you know that from Texas, especially on the big beef ribs, you know? Oh, my gosh, I love those beef ribs. Yes, I do. Six hours worth of low. Two went high and four hours that really wrote low. And, man, low and slow, they came out great. There's none left. Sorry, everything's gone. So you went right home and got to cooking.