stevek813
Well-known member
A couple of weeks ago I bought a vacuum pack of Pork Spare Ribs and I decided that I would attempt to trim them into St. Louis Ribs because I had never done this before. I have to say I did a fairly nice job the first time out.
However; once I realized I was going to end up wasting about as much meat as I was going to smoke I decided that I was going to roll the dice and see what I could do with them. I figured that I was either going to throw the skirt portion away before I smoked them or after I pulled them off the smoker.
Almost as a good, I threw them in a pan and tossed some brown sugar intensive rub on them and put them in the lower rack of my smoker. I didn't do another thing with them while I was paying close attention to the Ribs.
They were on the smoker for about 5 hours and when pulled the pan off they looked pretty good and had a nice color to them.
I tossed them on the cutting board and gave them a couple of whacks to cut them into tips while the ribs were resting.
Now I have always enjoyed rib tips because they are popular here in Chicagoland but when I tasted these, I nearly threw the ribs off to the side. The rib tips were so sweet that they tasted like meat candy. I dipped them into sauce and was in heaven.
These tasty treats will most definitely be a staple whenever I do St. Louis Ribs. I can only hope that they are as good as the first time each time I make them.
However; once I realized I was going to end up wasting about as much meat as I was going to smoke I decided that I was going to roll the dice and see what I could do with them. I figured that I was either going to throw the skirt portion away before I smoked them or after I pulled them off the smoker.
Almost as a good, I threw them in a pan and tossed some brown sugar intensive rub on them and put them in the lower rack of my smoker. I didn't do another thing with them while I was paying close attention to the Ribs.
They were on the smoker for about 5 hours and when pulled the pan off they looked pretty good and had a nice color to them.
I tossed them on the cutting board and gave them a couple of whacks to cut them into tips while the ribs were resting.
Now I have always enjoyed rib tips because they are popular here in Chicagoland but when I tasted these, I nearly threw the ribs off to the side. The rib tips were so sweet that they tasted like meat candy. I dipped them into sauce and was in heaven.
These tasty treats will most definitely be a staple whenever I do St. Louis Ribs. I can only hope that they are as good as the first time each time I make them.