Cook them whole for sure.
Then I treat them the same as pork ribs when they are done.
I cut them to individual bones, dust the cut sides with rub, and throw them on the grill for a couple of minutes per cut side.
Fantastic flavor "Pop" from the rub and extra char.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera" and Sherman.
Now cooking with a Fast Eddy PG500
Proud Pellet guy cooking on real wood.