Hi crew, just chasing a little advice. I am doing pork ribs for 6 people on Sunday and need to source some ribs that aren't ridiculously expensive! Not too concerned with them being overly meaty as it will be a shorter maybe 4-5 hour cook. Some tips would be great, I'm north of the river in Perth but am all over the place with work so it doesn't matter where really.
Any tips would be really appreciated!
One other thing, since I will be doing 6 racks on the performer, I think the only option will be to use the rib rack, but what about when I wrap (I'll need the crutch as the cook will be shorter) can I stack them two on top of each other - without the rack - laying flat I mean.
Cheers