Originally Posted by The_Kapn
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.
Oh man Timster, I've never even thought of doing that. What a great idea.
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top, The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.