My version of Party Ribs

Fredb · September 4

Have done the standard version using baby backs and finished in a pan with sauce, brown sugar and butter but the wife doesn't care all that much for all that sweet so I tried this. Got some nice St.Louis style and cut them individualy like a party rib, seasoned with my own rub which I am sure is not that different from your's other than I add in some alspice, cinnamon,and fresh grated nutmeg. Went indirect at 275 dome with plate setter, water pan and a couple chunks of cherry. Sprayed and flipped every 30 minutes (only because I can't stay out of there) with 50/50 mix of cola and cider vinegar. Pulled after 3 hours with meat temp at 194 degrees. No sauce during cook at all. Served on side. Perfect bite for us. Tender and juicy but not fall off the bone. Will do again.