School me on smoking Saint Louis party ribs/ individually sliced ribs.

[forktender]

I've never made them, and want to make up a batch for my families Fathers day get together party.

Thank you.
Dan.

 

[912smoker]

I only done them twice Dan and they were a big hit .
This is remedial for you but here goes.
Start by picking the thickest rack in the cooler.
I removed the membrane but plan to experiment and leave some intact next time.
I use a binder of mustard and rub THEN cut in individual ribs. Seems to be easier/quicker (for me ) to lay the individual ribs on their side to coat them.
Smoke to bark is set or color them place in pan with your favorite flavors.
I use brown sugar, hot honey and sauce.
Let the go for another 45 minutes or so until your desired tenderness.
I haven't removed them from the pan and placed them back on the grill for a few minutes to set but also plan to try that.

They are different worth the extra effort and love the all-over bark and flavor!

Keith

 

[forktender]

I only done them twice Dan and they were a big hit .
This is remedial for you but here goes.
Start by picking the thickest rack in the cooler.
I removed the membrane but plan to experiment and leave some intact next time.
I use a binder of mustard and rub THEN cut in individual ribs. Seems to be easier/quicker (for me ) to lay the individual ribs on their side to coat them.
Smoke to bark is set or color them place in pan with your favorite flavors.
I use brown sugar, hot honey and sauce.
Let the go for another 45 minutes or so until your desired tenderness.
I haven't removed them from the pan and placed them back on the grill for a few minutes to set but also plan to try that.

They are different worth the extra effort and love the all-over bark and flavor!

Keith

Pretty much what I was thinking. Thank you.

For the rub, my mind went to the old Shake & Bake TV commercials. Add the rub to a big plastic bag and shake away. LOL!!!

 

[ifitsdeadsmokeit]

Wrap a few of em in bacon for an extra special treat.

 

[forktender]

I went to buy some Natural brand Duroc pork back ribs from Restaurant Supply today, and they were completely out. The guy working the cold box said they are getting more in on Monday or Tuesday, so I'll go back and grab some, they are great ribs if you ever see them grab'um!!! Both of my rib wins, I used the Natural brand Duroc pork back ribs, I love'um.

 

[Smokin Okie]

I've not done this cook, but Meathead over at Amazing Ribs, says the done window is small. They can easily be taken too far because of so much of the rib is exposed.

 

[Winterrider]

I've not done this cook, but Meathead over at Amazing Ribs, says the done window is small. They can easily be taken too far because of so much of the rib is exposed.

I think that is what I did, they got done way quicker than expected and got dry. Lot of sauce was needed

 

[BrianGSDTexoma]

Have not seen David, DRKsmoking lately but he has done several. Might look for his post.

 

[civilsmoker]

Here are a couple options for ya......

https://www.smokingmeatforums.com/t...roasted-pork-rib-singles.322202/#post-2446537

https://www.smokingmeatforums.com/threads/sweet-‘n-peppery-vortex-ribs.325895/#post-2499443

https://www.smokingmeatforums.com/threads/vortex-single-cut-ribs.325019/#post-2485374