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.
This is why there's such a range... For a 1/2 hour show, you have anywhere between 8-10 minutes of commercials to write around. For an hour, about 48-60 pages because you have 8-15 minutes of commercials to write around.