Party style ribs are the only way I’m going to be doing ribs after this.
Party style ribs are the only way I’m going to be doing ribs after this.
by wardenstark8
16 Comments
petpeeve214
Be right over! 😂
bearsdidit
They look amazing!
We love to use the same technique when making Vietnamese style lemongrass ribs. For me, it’s a top 5 dish.
ZIGGY-T91
Can I ask for the length of cook and temperature? Love the full coating of seasoning on every rib. The look spectacular
YankeeRedneck1
I love doing ribs this way. I cook them at a much hotter temperature, starting off indirect to let them get some smoke, flipping every 15 minutes or so. When they look the way I like them to, I move them over to the hot side to give them that char. I don’t sauce these because my wife and daughters all got their own things so whoever wants sauce gets it on the side.
Edit: I did some just yesterday. The grill was at around 400 degrees and these things were done between 45 minutes and an hour.
Embarrassed_Ad_3432
Recipe or recap of your cook?
Opie045
This is the way – I basically cook them just like I do pork belly burnt ends.
Extra_Base3549
💯 %
bluegrassgazer
I did party ribs last night for the first time ever. They were pretty good and there weren’t any leftovers, but I think my family still prefers baby backs made the traditional way on the smoker.
spursjb395
I usually follow the 3-2-1 and use a full wrap but did these recently when I had some mates over and they went down a treat.
You’re not even looking for fall off the bone with these, the beauty is in the flavour and caveman antics of bite and rip, chug your beer. Can be done one hand, not messy and just an ace thing to whack in the middle of a table for people to pick at. Little bowl for the bones to the side.
Outrageous_Ad4252
How did you prep? Thanks
spursjb395
I usually follow the 3-2-1 and use a full rack but I did these recently when I had some mates over and they went down a treat.
You’re not even looking for fall off the bone with these, the beauty is in the flavour and caveman antics of bite and rip, chug your beer. Whack them in the middle of a table for people to pick at. Little bowl for the bones to the side. Super.
thegandork
I’ll probably be doing three racks party style for an upcoming fantasy draft party. Can’t be beat if you want to make a bunch of ribs in a couple hours and they ready to go buffet style right when you’re done. If I’m by myself or just my family though, I think you get far better flavor doing the whole rack. They need the longer time to get better smoke
TheBagelsteinDK
I did party ribs for my first time this past weekend and thry came out great. That being said, I prefer the bark and the bite on doing the full rack for 5-6 hours uncovered the whole time.
wardenstark8
The rub is coarse black pepper, granulated garlic, granulated onion, paprika, all in roughly the same amounts, then twice that in coarse kosher salt. I cut the ribs, and then just have a good coating shake with the rub on all sides. I only let the rub sit as long as it took to light the charcoal and heat the smoker. Kept temperature between 250 and 300f. Maybe 2 hours at that temp. Rotating or shuffling the ribs every 15 min when I add more coal and wood to the fire box. I like it when they have a nice thin, but crispy bark, so at the end I’ll up the heat and try to finish off any that didn’t get good barky yet. Off the smoker ready to eat, no need to rest. They really are party style. I would have the ribs finishing up at the start of a party then go right into burgers and dogs.
FreakiestFrank
I’ve been seeing a lot of these posts. Definitely going to try this. Looks amazing
GRVrush2112
Looks amazing
I still prefer doing spares/St.Louis ribs traditionally, but I’ve gone to doing baby backs party style as my go to.
16 Comments
Be right over! 😂
They look amazing!
We love to use the same technique when making Vietnamese style lemongrass ribs. For me, it’s a top 5 dish.
Can I ask for the length of cook and temperature? Love the full coating of seasoning on every rib. The look spectacular
I love doing ribs this way. I cook them at a much hotter temperature, starting off indirect to let them get some smoke, flipping every 15 minutes or so. When they look the way I like them to, I move them over to the hot side to give them that char. I don’t sauce these because my wife and daughters all got their own things so whoever wants sauce gets it on the side.
Edit: I did some just yesterday. The grill was at around 400 degrees and these things were done between 45 minutes and an hour.
Recipe or recap of your cook?
This is the way – I basically cook them just like I do pork belly burnt ends.
💯 %
I did party ribs last night for the first time ever. They were pretty good and there weren’t any leftovers, but I think my family still prefers baby backs made the traditional way on the smoker.
I usually follow the 3-2-1 and use a full wrap but did these recently when I had some mates over and they went down a treat.
You’re not even looking for fall off the bone with these, the beauty is in the flavour and caveman antics of bite and rip, chug your beer. Can be done one hand, not messy and just an ace thing to whack in the middle of a table for people to pick at. Little bowl for the bones to the side.
How did you prep? Thanks
I usually follow the 3-2-1 and use a full rack but I did these recently when I had some mates over and they went down a treat.
You’re not even looking for fall off the bone with these, the beauty is in the flavour and caveman antics of bite and rip, chug your beer. Whack them in the middle of a table for people to pick at. Little bowl for the bones to the side. Super.
I’ll probably be doing three racks party style for an upcoming fantasy draft party. Can’t be beat if you want to make a bunch of ribs in a couple hours and they ready to go buffet style right when you’re done. If I’m by myself or just my family though, I think you get far better flavor doing the whole rack. They need the longer time to get better smoke
I did party ribs for my first time this past weekend and thry came out great. That being said, I prefer the bark and the bite on doing the full rack for 5-6 hours uncovered the whole time.
The rub is coarse black pepper, granulated garlic, granulated onion, paprika, all in roughly the same amounts, then twice that in coarse kosher salt.
I cut the ribs, and then just have a good coating shake with the rub on all sides. I only let the rub sit as long as it took to light the charcoal and heat the smoker.
Kept temperature between 250 and 300f. Maybe 2 hours at that temp. Rotating or shuffling the ribs every 15 min when I add more coal and wood to the fire box. I like it when they have a nice thin, but crispy bark, so at the end I’ll up the heat and try to finish off any that didn’t get good barky yet.
Off the smoker ready to eat, no need to rest. They really are party style. I would have the ribs finishing up at the start of a party then go right into burgers and dogs.
I’ve been seeing a lot of these posts. Definitely going to try this. Looks amazing
Looks amazing
I still prefer doing spares/St.Louis ribs traditionally, but I’ve gone to doing baby backs party style as my go to.