I honestly just cut them in halves to fit them on my grill better, so you could do that instead of going all individual.
You could also get one of those vertical rack stands.
You actually lose space this way. With a whole rack, you can stand them up to cook These lay on their side and take up more space. But, they cook in three-ish hours and come out great. I do 90-120 minutes at 275, then pop them in a foil pan with butter, brown sugar and sauce. Cover with foil and cook more. Very similar to burnt ends.
party ribs, 1 will be jalapeno honey, the other scotch bonnet honey.
pork belly burnt ends.
For part of the charcuterie board; hot peppers, double smoked kielbasa, smoked salami.
Party ribs, I know them as "western ribs". Haven't had them in a long time and don't see them in the store much these days. I think they are better than racks tbh and easier to smoke.
honestly, I've done these a few times, and now just go by looking at it. I like a bit of a crust on my ribs, tender on the inside.
Going to sauce, butter, honey, add sliced jalapeño and braise for an hour before the guests arrive.
You braise after smoking? How does that affect the crust? Not questioning your approach I’m just curious since I would never have thought of that. Great looking food.
I'm glad to hear you guys enjoy entertaining guests,
Nothing beats a great and happy host ! I have been to family events at their houses, and I don't feel comfortable, but then I have been to many friends' houses, and I feel at home.
You didn't answer my question, but that's ok.
I was going to bring the Micheladas .
Enjoy, and it looks delicious
Are those baby backs or St Louis? Would this party rib thing work for Babys? Do you have to flip them or move them around at all during the cook... or just set/forget for 90-120min before braising?
Just a regular dry rib rub on those all individually before starting or do you just toss them in a wet sauce to begin? I know when I do pork belly burnt ends, I do a mustard-rub and then season each side of each of each cube individually... it's a bit time consuming.
Baby's. Because I was using my entire grill space, I did have to micro manage the hot spots.
I dumped all the cut ribs and pork belly cubes on the counter. Then poured a bunch of binder on the meat mountain, and tossed with my hands until everything was coated. Repeat with the rub.
I’m a fan of party style ribs. A bit more work to keep them from drying out, but very worth it.
Did some for the Super Bowl a few months ago for the first time, and I think that’s becoming my go-to method for baby-backs.
When are we supposed to show up?
Still not convinced that's NOT chunks of potato instead of pork belly
lol
The ones on the lower rack look like taters, top rack those are pork bellies
That's going to be a lot of fat runoff. Have you done this before?
ya, freshly cleaned the smoker before the cook
Is that a Rec-Teq smoker?
Traeger
Like your methods….👍
Do you cut your ribs before you smoke them?
yessir
Interesting. How does that compare to smoking them in rack form?
seasoning, crust and sauce on all 4 sides of each rib. I prefer it.
I'm so going to try this next time. I have a Kamado Joe and struggle putting just 2 racks on at the same time. This is genius!
I honestly just cut them in halves to fit them on my grill better, so you could do that instead of going all individual. You could also get one of those vertical rack stands.
You actually lose space this way. With a whole rack, you can stand them up to cook These lay on their side and take up more space. But, they cook in three-ish hours and come out great. I do 90-120 minutes at 275, then pop them in a foil pan with butter, brown sugar and sauce. Cover with foil and cook more. Very similar to burnt ends.
Get yourself one of [these](https://cdn.shocho.co/sc-image/e/f/c/9/efc9a8603190cd10fbe2cbd7adfa4b55.jpg?i10c=img.resize(width:800,height:800)).
Diverse and well arrayed. Very thoughtful host!!
What all you got on there?
party ribs, 1 will be jalapeno honey, the other scotch bonnet honey. pork belly burnt ends. For part of the charcuterie board; hot peppers, double smoked kielbasa, smoked salami.
Damn that's a nice spread.
cheers!
Party ribs, I know them as "western ribs". Haven't had them in a long time and don't see them in the store much these days. I think they are better than racks tbh and easier to smoke.
I prefer them, seasoning and crust on all 4 sides of each rib.
Hmm I know when ribs are done via bend test. What’s the method with individual ribs
honestly, I've done these a few times, and now just go by looking at it. I like a bit of a crust on my ribs, tender on the inside. Going to sauce, butter, honey, add sliced jalapeño and braise for an hour before the guests arrive.
You braise after smoking? How does that affect the crust? Not questioning your approach I’m just curious since I would never have thought of that. Great looking food.
there's still crunch when it's done. I'll post a couple pics when everything is done.
Looks beautiful. What's the thought behind separating your rib bones? Faster cook time?
seasoning, crust , and sauce on all 4 sides of each rib
Ok, I'm gonna have to give that a shot!
Pls post after pics Edit: [nm found it](https://www.reddit.com/r/BBQ/s/FWWBWXqWFx)
Sheesh!
Looks like you're gonna need a bigger pit in the future.
I only recently discovered the "party rib" method of cooking ribs. It works really well. I just need more space than my two WSMs can provide.
What time should I arrive 🤔?
We love entertaining guests! When I see someone smile after taking a bite of my cooking, it's the best feeling.
I'm glad to hear you guys enjoy entertaining guests, Nothing beats a great and happy host ! I have been to family events at their houses, and I don't feel comfortable, but then I have been to many friends' houses, and I feel at home. You didn't answer my question, but that's ok. I was going to bring the Micheladas . Enjoy, and it looks delicious
[удалено]
lol, that's kielbasa. I made a follow up to this post, it's there, double smoked and sliced.
What kind of grill do you have?
Traeger pro 780
How do you do the ribs (time/temp style of rib etc)? I’ve never seen pre-cut ribs before and I’m very intrigued
I did a follow up post. There's an explanation and pics of the finished product.
Looking hot
That’s honestly looks tasty
Are those baby backs or St Louis? Would this party rib thing work for Babys? Do you have to flip them or move them around at all during the cook... or just set/forget for 90-120min before braising? Just a regular dry rib rub on those all individually before starting or do you just toss them in a wet sauce to begin? I know when I do pork belly burnt ends, I do a mustard-rub and then season each side of each of each cube individually... it's a bit time consuming.
Baby's. Because I was using my entire grill space, I did have to micro manage the hot spots. I dumped all the cut ribs and pork belly cubes on the counter. Then poured a bunch of binder on the meat mountain, and tossed with my hands until everything was coated. Repeat with the rub.
Put that shit on a cracka dooo!
I’m a fan of party style ribs. A bit more work to keep them from drying out, but very worth it. Did some for the Super Bowl a few months ago for the first time, and I think that’s becoming my go-to method for baby-backs.
what's the upper grill used for?
more cooking area, that's it as far as I know
but does it really cook when it is so high up? I guess I will try it out next time, just bought the same grill
it cooks up there. enjoy your new toy
Ignore the naysayers...looks great to me!
It’s a lot less work to just cook it in a rack