left over spare rib

[Matt S]

I have one left over st louis trimmed spare rib rack from a recent cook -- I couldn't fit that last rack on the barbeque. I want to cook it this weekend, but I don't want to do another 6 hour cook for just 2 people.

I saw a recipe for asian style ribs in which the rack was cut into individual ribs, brined, and then direct grilled over medium heat. This seems like the ribs would turn out tough, but i do want to try something different.

Anybody have a suggestion?

 

[Jerry N.]

Look in the cooking section of this site and read the cook for dry ribs. It's a high heat cook. At the end, Chris states that he thinks the ribs would have done well to cook low and slow a little longer so you might want to modify the recipe some. Basically though, I would try grilling with some low and slow or maybe some time in foil.