Rest and cut. When itâs time for the ribs to come off the grill, first let them rest and cool down for about 15 minutes so that theyâre easier to handle and slice. When itâs time to slice the ribs, cut between the bones using a sharp knife. Notice the telltale smoke rings around the outer edges of the ribs.
In 2009, the broadcast networks averaged 13 minutes and 25 seconds of commercial time per hour. In 2013, that figure grew to 14 minutes and 15 seconds. The growth has been even more significant on cable television. In 2009, cable networks averaged 14 minutes and 27 seconds per hour. Last year, the average was 15 minutes and 38 seconds. At the same time, the number of 30-second commercials has declined while 15-second spots have increased.
Rates vary depending on the time of day and year as well as your location. If your target market is most likely to see your ad during the local news at noon, you may pay anywhere from $200 to $1,500 for a 30-second spot during that time, says Entrepreneur.Commercials that run between the prime viewing hours between 6 to 7 p.m. cost the most.ational commercials produced by an advertising agency cost far more, averaging $342,000 for a 30-second spot in 2008, according to the American Association of Advertising Agencies.