Just 2 plate ribs question

[Okiejoebronco25]

Hi All;
Found a great new meat supplier for farm to butcher to table. Dropped $500. Got great deal on ground beef $3.99#. Whole NY strip cut into 12 steaks $10#. A whole tenderloin $57. Etc. anyone I asked for plate ribs/dino. Wanted a 4 bone. They cut them into 4 single bones. Can the more experienced here give me some guidance on smoking 2 individual bones. I’d imagine they’d cook quicker? What is the best approach? Will be on my Oklahoma Joe Bronco 2.0. Jealous devil briquettes. Post oak for flavor. Any advice appreciated. Cooking tomorrow.

 

[WaterRat]

Singles will smoke up just fine. Salt, pepper, maybe garlic. I usually go 4 hrs or so at 225-250 then into a pan to braise: Some rough cut carrot celery onion and red wine in a disposable aluminum pan covered tight until super tender roughly another 2hrs or so (bump heat to 300). You can skip the braise but I’d start mopping after a few hours to keep the surface from drying out too much.

Edit: really hard to overcook, get em tender!

 

[Okiejoebronco25]

Singles will smoke up just fine. Salt, pepper, maybe garlic. I usually go 4 hrs or so at 225-250 then into a pan to braise: Some rough cut carrot celery onion and red wine in a disposable aluminum pan covered tight until super tender roughly another 2hrs or so (bump heat to 300). You can skip the braise but I’d start mopping after a few hours to keep the surface from drying out too much.

Edit: really hard to overcook, get em tender!

Appreciate feedback. I’m trying to do that full bbq rib. Not a fan of braised with wine. But good info. “Mop” and can’t overcook. Good to know. Suggestion for mop liquid? I just picked up my first bottle of Meat Mitch Womp sauce. Curious if that would work