If you need to fit a lot of ribs on a grill or if you like ribs with a lot of bark, then you're gonna love this!
I had a of Baby Back ribs I needed to use, and hadn't done ribs this way in a couple years. I picked this method up about four years ago from this BBQ Pit Boys video "
" on YouTube.
Here's how it works:
I started with a rack of each of Spares and Baby Backs, and about 1/2 lb of my Cider Mill Bacon. Use whichever type of ribs you like. Even country style will work with this.
Prep the ribs like normal (remove the membrane, skirt flap & rib tips, etc.), then cut the racks into individual ribs. Toss them into a large bowl with the bacon and apply a good coating of rub. Spareribs work really well for this because I toss in the rib tips as well!
This is where they get their name: Toss them all into a pile (or mountain) on your grill/smoker running around 275° - 300°.
Toss/Flip them once every 45 minutes or so for even cooking.
When they are tender (around 3 1/2 hours or so) brush on some sauce (or leave them dry if you prefer). After 15 - 20 minutes, flip one last time and brush sauce on the other side, let them ride another 15 - 20 minutes and they're done!
Be sure to pull pitmaster privileged and get your share of the bacon (pig candy) before it disappears!
They are sticky and messy, but worth it!
Thanks!
