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.
Thereâs nothing more than that. The Masters likes to limit its TV exposure, likely operating under the premise that less is more. As recently as 1983, Saturday had 2.5 hours of coverage and Sunday was bestowed with three. (Make no mistake, this has nothing to do with CBS.Even now, the Masters have four one-minute commercials breaks per hour. Itâs amazing) And the last big changes were in 2009, when Thursday/Friday coverage went to 3.5 hours and then 4.5 hours in 2011. Now the schedule is: Thursday/Friday: 4.5 hours (3:00 p.m. â 7:30 p.m. ET).