Question is, do I split the piece down into single ribs? I am looking for tender juicy fall off the bone consistency.
Any advice would be good.
All sound advice...keeping them intact while smoking and foiling is traditionally the best approach. Perhaps someone will come along with another approach to try.
Keep on Smoking,
Unless I am mistaken, does not Jeff, in his book "Smoking Meats," have a recipe for beef ribs in which he separates them prior to cooking?
I have, so far, always left then intact before smoking. The idea of getting that much more bark on each rib is appealing, though.