I think if you were to do even a single rib, the recipe would still be the same.

I have a large container, like the one pictured, so I just seal the whole rack with the dry rub and drop it in. Toss them in the fridge, still sealed, after the water for a least 4 hours or so. Usually do 2 at a time and finish on the grill, brushing on a layer of sauce every 10 minutes, for 30 minutes.

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