 Come off the spare rib close to the spine. That's why they got that curve there. Oh, yes, yes, yes. And, you know, they get a little bit of loin meat, and that's why they're so succulent and delicious. Oh, yeah, yeah. I mean, yeah, they just fell right off the bone. Yeah. They were so good. Well, that's a testament to Dougie Shulman. Yes. Because you can make a tough rib. Yeah. Yeah, but...