Where do you get you ribs and what type?

We like IBPs from Sam's ,or even Costco.

Farmland has been OK.

Hormel injected loinbacks, or St. Louis cuts, have done very well with this technique.

Albertson's sometimes have them.

You just have to look them over and take your chances.

Many cookteams rely on their own variation of this technique.

Hope this helps a little.

I just cooked up a bunch of Swift "small grade" spares "no solution added" this weekend and they were absolutely great. They were 3 to a pack and 3 packs to a case. Nice small bones and good meat to bone ratio, 12 people ate most of the 3 racks of ribs I cooked and 1/2 of the 20 pound chuck roll I smoked and pulled and held in a crock pot for serving. Everyone waddled home
Jon

BJ's has the Swift product as well. I agree they are excellent. $1.99# around here, which is half what baby backs cost and I really prefer these. I cut off the lower "riblet" flap and save until I have a bunch for a riblet day. This leaves a nice uniform rack to smoke that looks nice on the platter for the 30 seconds it sits there.

Hi Bob, maybe you can elaborate a little. I'm still working on mine. What cut of ribs do you cook? and what temp and how long do you cook them. I must be overcooking mine cuz they have yet to come out nice and juicy.