Just got 22 lbs. of Danish Ribs - Please Help!!!

Chris

I just got 22 lbs. (cut into little racks) of Danish Ribs from my local NY Butcher here in Greenville, SC. I am planning a party tomm night, or should I say, my wife has planned a party and I would like to cook a few of the racks as finger foods. I would like to try and cook them tonight (Friday) so I will not be burdened with cooking and trying to entertain on Saturday. Any recipes, cooking techniques, ideas for Danish Ribs would be a tremendous help!!! Thanks and Happy Holidays to all!

The Virginian

Chris,
I generally stay away from them because there is so little meat on them. My advice would be to treat them like normal ribs, but check for doneness often. They are smaller and thinner, and will probably be done sooner than a regular rack of spares. Hopefully others with more experience with these things will chime in.[p]Brett

Eggvis

Chris,[p] You live In Greenville, SC now? looking at your profile and this post ....i need a stronger drink![p]Paul

Unknown

Eggvis,[p]Not sure how I got that profile, but it is not mine. I do live in Greenville, SC however. Thanks for the heads up.

Unknown

The Virginian,[p]Thanks, I assumed it would be very similar. I am with you on the lack of meat, however I love the Danish ribs and it was a good deal to buy them in bulk. Thanks!

QBabe

Chris Williams,[p]If there is someone who registered with the forum name and created a profile, and you later came along and used the same name, it "thinks" you are that person. You'll need to choose a different forum handle, since that one is taken.[p]Tonia
:~)

Yazoo

Chris,[p]What makes Danish ribs Danish?[p]Eye of newt and toe of frog,
Wool of bat and tongue of dog?

Unknown

Yazoo,
and how many Danes does it take to make 22 lbs???
HS

Unknown

Chris,[p]Sorry I'm late on this. I had good luck putting them on frozen. I think it helped them absorb more smoke earlier. As others said there is less meat and putting them on cold helped them not to overcook. I think. Came out very nice. Smoked, wrapped in foil, then finished direct. I don't remember the times but overall less than the 3/2/1. Maybe 4 hours total. Hope yours came out great. ChuckE