Definitely My Favorite Rib Method

[GrantT]

Pre-cut St. Louis cut side ribs so they get all sides seasoning and smoke - really kicks it up IMO over doing the rack whole. Couple hours at 225ish with some apple cider vinegar/BBQ sauce spritz, then into a covered pan to braise for a while, then out for a final glaze and to bring them up to probe tender. Overall time still around 5-6 hours...but you can really accelerate the last part of the cook by raising temps up to 300+ temps.

 

[JeffG]

Ribs looking good Grant, never tried them this way but that could change.

 

[Andy Kaminski]

Ditto what Jeff said.

 

[timothy]

I've been meaning to try that, maybe with a Cadillac or Hollywood cut?
I got two racks of loin for tomorrow, gonna give it a go.