Question: Any one cook pork ribs as single bones?

gdenby

The other day, as I was cooking some rib tip trimmings, it occurred to me that I had never seen anyone cook pork ribs singly. Any one ever try that?

Seems to me that it might be a good way to maximize rub flavor, but that single spares might easily over cook. Loin backs seem to have a thicker coat of meat on one side. Maybe those would work. I suppose the cook time would drop way down.

Any thoughts?

Grillin_beers

I've never really thought about it to be honest.  

Richard Fl

Try cooking them like country ribs if you insist on single ribs.  I know they will dry out faster if you do not watch them.  the fun in doing whole ribs is to keep them low and slow. However I have cooked whole ribs, St Louis and Babys around 350 f turbo in a few hours.  You just have to do them indirect and spritz and keep from drying out. Do rib side down.

Legume

Never done this, but when I cook a rack of lamb, I do like to cut into two chop sections to get better flavor on them - so there aren't any 'interior' chops.  I think two rib sections might hedge a bit against drying out but give you what you're looking for.  I always like the edge ribs myself anyway.

SmokeyPitt

Someone on here mentioned they did just that.  My google skills are failing me I can't find it.  I have thought about trying it.  

Ah-ha!  Assuming this is the same @Zmokin

http://www.thesmokering.com/forum/viewtopic.php?t=64326&sid=0ae97745972f03ddcb6b2a5c8ca45735

Ladeback69

I like cooking them in whole slabs, but country style ribs are single and you could try them first to see how it works.  I was looking at some in the store yesterday and I do some this weekend.  The wife gets tired of me always having to many left overs and 3 or 4 country style ribs I think is the way to go.  
That way you can try different rubs on them if you like.  I am thinking of trying this out.  Jeff has some good recipes and I get emails from him on grilling and smoking.  I haven't bought his rubs or sauces yet.  To many other good one's around me to try.
http://www.smoking-meat.com/july-11-2013-smoked-pork-country-style-ribs

IPASooner

I did country pork ribs on Sunday and they turned out great. Went indirect at 275 with apple wood, for about 4-5 hours and pulled them at about 185 (didn't cover them or anything).
I even turned the leftovers into smoked pork rillettes.  Gonna spread the rillettes on grilled bread with some pickled veggies on top. 
. 

RRP

Back in my pre-Egg days of using one of those cheap bullet cookers with the water pan I always cut my spares first. Did it that way for years! Gives them bark on all 4 sides. Try it some time. Won't work for competition turn in, but for home eating they are worth it!

fishlessman

ive braised them, heres a bunch of bones, lamb, beef, shanks etc, really good braised. single lamb ribs are good too, just about an hour at 325, i buy those premarinated with garlic
https://eggheadforum.com/discussion/846815/braised-leprechaun

SoCalTim

My butcher sells 'em that way, not sure why but they sell 12 bb rib bones for 5 dollars. Maybe I'll try cookin em, they certainly are cheap enough.

SmokeyPitt

SoCalTim said:

My butcher sells 'em that way, not sure why but they sell 12 bb rib bones for 5 dollars. Maybe I'll try cookin em, they certainly are cheap enough.

That seems like a killer deal.  Most racks have about 12 bones and they are usually more like $12=$15 a rack.  

@IPASooner - I think that is the first time I have seen pork jelly.  It looks awesome.  

gdenby

Thanks all for the comments. Local store had BBs a bit less expensive than usual, so I just picked up a rack that looked a bit meatier than usual. Assuming the rain lets up some, I'll experiment this afternoon, and post back.

IPASooner

Thanks @SmokeyPitt