What to do with cross-cut pork ribs tonight?

[NotionCommotion]

Hi all! First time here. Decided on ribs tonight and wife sent me to Costco to get toilet paper so got them there. All they had were these and I bought them thinking I could quickly figure out what to do with them when I get home. Problem is I can't! The label calls them Saint Louis but not like I've ever seen. I am western time so have some hours left but getting desperate. What should I call these? What should I do with them? Thanks!!!

 

[This Charring Man]

Those are cut flanken style. I've never seen pork ribs cut that way. Plenty flanken beef recipes out there I'm sure you could adapt for pork. They are typically cooked direct, hot, and fast.

 

[NotionCommotion]

Thanks Charring Man, Yeah, I think of Korean (beef) short ribs that way. Problem is I have mac and cheese and collard greens to go with it. Probably should have trusted my intuition but just started smoking them Traeger's 123 way. Might need to divert shortly and figure out a plan B...

 

[This Charring Man]

Use your own flavours and just use the technique to cook them. Instead of wrapping them for the "2", I'd probably go to sear at that point. They aren't going to take as long to cook as whole ribs.

 

[Slimpicker]

I'd have cooked them till they looked good then wrapped in foil till they fell apart.
For me, pretty much throw those bones out and eat it 'pulled rib style'
like cooking a pork steak... ya don't need no stinking therm for those, darken them up and wrap till tender

 

[NotionCommotion]

Thanks Charing man and Slimpicker,

Had to run errands and before I left did the "2" but left it low (180F). Just got back and read your messages. Like fall off the bone but not dry. Hoping!