I have done plenty of back ribs with great results -- I usually do them at 250 dome with drip pan - sometimes foil - sometimes not. Always turn out fantastic on the large. I have never tried side ribs ! I have a large cryo pac that I just picked up at the local discount food store - the rack is about 9" x 18" -- look very meaty and were a great deal. The label says side ribs with breast. Should I just use my normal method and leave them longer? I may have to split them up to get them on the large? Any suggestions would be great!
In the bush just East of Cambridge,Ontario