My experiment yesterday went pretty well. I cut 9 1 rib sections from a slab of BBs. The smallest four I cut in 2 rib sections.
I grabbed a bunch of rubs. DD on 2. DP "curryish" on 2. DP pineapplehead on 1. 2 w. Garam Masala and some salt. 2 with japanese Shichimi Togarashi, w. a little lemon juice poured on. The 2 sections, one I used just salt pepper and a bit of sugar, the other DD.
Standard set up. Dome around 250F, raised, indirect, w. a handful of apple wood chips.
First pic, 2 hours in after I flipped the single sections.
The "2 sections" took about 5 hours, but I found the meatier parts of the single ribs at 195-205 at about 4.5 hours. So the single cuts did get done faster, but not as quick as I thought they might.
A shot from when I brought those in:
I did put a few pats of butter on them towards the end, because they were looking a little dry. For most of what I ate, there were some nice crispy crunchy edges, but a few spots that were borderline charred. My wife didn't notice that.
As far as flavor went, the most outstanding was the Curry-ish. The togarashi was disappointing, altho that may have been because I used it sparingly. The chili heat was there, but most of the citrus flavor was gone, and the sesame contributed nothing.
The inside were nice and succulent.
I had some sauces on the side. The most interesting was some Ssam sauce I ordered from Momofuku. Its their take on Korean BBQ sauce that they have amped up w. fermented grains. Its odd stuff. Hot, sweet, vaguely soy-sh. If cooked much, most of the ferment flavors disappear, leaving the pepper heat, so I just use it for dipping or drizzling. I put it on the Curry-ish pieces, and liked it a lot, tho' I have to admit many would probably find the taste peculiar. The sauce is available online now, not too expensive. Some of you might like a taste of it.
A final shot of some bones (!?)
As you can see, the meat came away pretty cleanly. Not perfect, but passable. If I try this again I will probably add a little bit of melted butter baste to keep the outside from charring. Maybe increase the sesame in the togarashi, and soak the pieces in lemon juice before, as the traces of citrus flavor that remained were pleasant.