I like that these are boneless. They reheat very well for rib sandwhiches. The cook easily on the charcoal grill and are very forgiving because of the large marbeling on this cut of meat.
Let the rubs come to room temperature. I sprinkle them with my rib rub before they sit out.
Preheat the charcoal grill to 250-300. Cook the ribs until there in an internal temperature of 160.
When I eat ribs, I prefer that the fat is more caramelized and less greasy. This can occur at 190-200 degree internal temperature. At 160 degrees, I brush the ribs with bbq sauce and then continue to cook until done.
These ribs were finished in about 1.5-2 hours. They cook much faster than a bone-in rack of ribs but still have very good flavor and texture.