Ping Third Eye

If they are a generous as I am with the cut, just barbecue them just like you would a full rack. But in most cases (pardon the pun), they are not. I've seen them barely an inch wide and with so much bone shine and fat, you wondered if you were ever going to get a real bite on them.

In that case, this means cooking a lot of them, and cooking with a little higher temp to avoid drying them out. Try something like 275°to 300°. If you are okay with a sauce, tips are a good candidate. There are some rib tips mixed in with these pork necks, another bargain meal I love.

Not at those higher temps....maybe 2 or 2-1/2 hours, maybe 3 if they are meaty. You can even do a foil finish on them once you get some good color. If they are shy on meat, keeping them moist is your goal.