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Have done a number of these, and I do them just like filets alone, hot and fast. 700 for several min., them roll them over. I usually don't dwell them at all as we like our meat on the rare side of medium rare.
I, too, have done the salmon in the same sort of way, with rave reviews. I have also substituted the bourbon with scotch whiskey, which to my taste smoothes it a bit. Definitely my favorite way to have salmon.
These are pork, with fairly lean (not marbled) meat that is about 1 to 1.5 inches thick, with multiple bones that certainly look like ribs. My slab has 8 or 10 bones in it.
Thanks for your help.