I did a few searches but didn't find anything (here or the Googlenets) so wondering if anyone has tried this.
Wife and I are going to a trivia event and need to bring an appetizer. I'm kind of in the mood for ribs. I know I can get rib tips and just make those, but something that came to mind was appetizer sized ribs. In other words, take a rack of spares and cut them in half (down the middle of the rack) to create ribs that are about 2 - 3 inches long.
Will a butcher cut a rack of ribs in half in order to do this? Well a couple of racks actually. I was just thinking some mini ribs would be a cool appetizer. Wondering how that might impact the cooking as well. I'm thinking essentially it would be like halving the times as well, an hour on heat, an hour in foil and then probably close to done.
Thoughts?
Wife and I are going to a trivia event and need to bring an appetizer. I'm kind of in the mood for ribs. I know I can get rib tips and just make those, but something that came to mind was appetizer sized ribs. In other words, take a rack of spares and cut them in half (down the middle of the rack) to create ribs that are about 2 - 3 inches long.
Will a butcher cut a rack of ribs in half in order to do this? Well a couple of racks actually. I was just thinking some mini ribs would be a cool appetizer. Wondering how that might impact the cooking as well. I'm thinking essentially it would be like halving the times as well, an hour on heat, an hour in foil and then probably close to done.
Thoughts?