YUM!!! I love doing ribs pile-o-ribs style!
All excellent looking cooks Tommy. Is it quicker cutting the ribs into individual bones than the whole rib? Looks very interesting.
Mike, this is a method I saw done by the BBQ Pit boys some years ago, and at least once a year I do them this way and love it! It doesn't really save any cooking time, but it's an easy way of getting lots of ribs on a grill for a larger group with minimal baby sitting. After cutting up your spares, or loin backs, you toss them in some rub, put 'em on the smoker (250° - 275ish°), turn them about once every half-hour or so, and sauce them (if you want) during the last hour.
It works really well, bark on every rib surface, and easy to serve up (no cutting) when they're done. I usually toss some 1/2 strips of bacon in with mine when I do them this way.
