These ribs are not very meaty but oh boy are they tasty. They come from the bones that are cut off a rib eye roast (prime rib). Since the roast sells for a premium, there usually is not much meat on top of the bones but there is some meat in between each one. I prepare these like I do pork ribs.
- Add a dusting of salt and let sit in fridge for 12+ hours (optional)
- Add a layer of rub (if salted first, use a rub with less salt)
- Smoke for 3 hours
- Wrap in foil (optional)
- Smoke for 1 more hours
- Unwrap foil of they were wrapped
- Smoke for 1 more hour (5 total)