Interesting idea for ribs

[phoccer]

Read in another forum today about someone cutting up their pork ribs into individual ribs and smoking them on the grate in the PBC. Mentioned they had a little crispy outside but soft inside. Cook time was 1 to 1.5 hours :O Showed a photo them on the grate and then one with them in a basket you can buy at Menards. You hang the basket with the individual ribs in the basket. Something else to try.

[HawkerXP]

Interesting.

[RonB]

Let us know how they turn out.

[Spinaker]

Interesting idea. Give it a go and let us know what you think. Make sure to snap a few pics too.

[Potkettleblack]

I think I'd go with pairs of ribs, rather than singles, just to improve the amount of interior to surface, given that they have bones taking up much of the interior normally.

[HouseHomey]

You are so dang smart!

[FireMan]

Yeah, normally.

[JCGrill]

There are other forums?

[Jon Solberg]

Not where they can cook ribs. : )

[Mr. Bones]

^^^^ROFLMAO^^^^ Jon Solberg !!!!
Laugh of th' Week, easily!!!!
Many Thanks!

[Jerod Broussard]

I use individual with the Char Sui recipe.

[DWCowles]

Very interesting but not for me

[JeffJ]

Interesting. Our local grocery store cuts short ribs individually. This shouldn't be that much different. Please post pics and share your results. My concern with this method is that ribs already have a high ratio of outside surface area to interior meat and that creating even more outside surface area will make it too "barky".

[EdF]

Yeah, I like some balance for bark myself.

[Potkettleblack]

Must be a stick burner problem ;-)

[HouseHomey]

I like my bark to be on command.

[jlhilden]

I have smoked racks of ribs up to the step when applying the finishing sauce and putting back in the smoker. Instead of doing that, I would apply a thin finishing sauce, cut into singles, and throw on the gas grill to finish.

I agree cutting into singles from the start and smoking may be too much, but a good smoke with a 360 caramelization is divine.

[CandySueQ]

BBQBob of The BBQ Guru posted photos of single cut, bacon wrapped ribs. They looked beautiful.

[HouseHomey]

For a trial run and later on for service I have cut ribs into singles and doubles and tossed them into a Southern Pride. Though bark was not an issue the singles tended to dry out a lot as Potkettleblack mentioned about bone and surface ratio to meat. The double was dryer than I though but good and ok for service. But just good. We had issues with "just good."

It turns out (trial runs as the cooker was new to us amatures, thank you t-732) that sucker was cooking hot. Dialed it down, cut in three bone sections.

It was fantastic! I have also cut single for Hawaiian styled ribs n sauce and char su. Drying out is always a concern with singles.