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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-17-2011, 04:57 PM | #46 |
On the road to being a farker
Join Date: 11-09-10
Location: Gladstone, MO
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Been wanting to try St Louis style spares and your excellent tutorial convinced me give it a try. Cut those up like I actually knew what I was doing. The great thing about bbq'n is the practice to get them right. The cutting was good but i'm going to need to practice the cook more. Thank you very much.
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01-17-2011, 05:03 PM | #47 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Great tutorial, Mr. Bob!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-17-2011, 05:32 PM | #48 | |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Quote:
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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01-17-2011, 07:11 PM | #49 |
Got rid of the matchlight.
Join Date: 01-15-11
Location: Denton, TX
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A great tutorial. Exact same steps I use. However, recently I have had Fischers Meat Market trim them for me.
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01-17-2011, 08:15 PM | #50 |
On the road to being a farker
Join Date: 12-10-10
Location: Waverly, TN
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Great job Bob and son. And I do agree with your son.
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Lang 84 Deluxe-CookShack SM150 Smoker,TN orange thermopen OL' Timer's BBQ. .bbq-brethren.com |
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01-18-2011, 05:10 AM | #51 |
is One Chatty Farker
Join Date: 05-05-05
Location: Fredericksburg Va
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Thanks Mister Bob.
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I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " 22.5 " WSM X2 |
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01-18-2011, 07:14 AM | #52 | |
On the road to being a farker
Join Date: 01-12-10
Location: Arlington, VA
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Quote:
Roger My last attempt Last edited by rogwadd; 01-18-2011 at 07:18 AM.. Reason: addded my "hack job" |
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01-18-2011, 07:53 AM | #53 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Nicely done
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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01-18-2011, 08:31 AM | #54 |
Take a breath!
Join Date: 12-17-10
Location: Cape Cod, MA
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Fantastic information here. As soon as I get my UDS done I will be cooking up a few racks, especially knowing how to cut them up right now!
Thanks |
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01-18-2011, 08:57 AM | #55 |
Full Fledged Farker
Join Date: 02-28-10
Location: Houston, TX
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Really great post Bob! Exactly how I do them and personally I think that Spares done in this fashion are better (and cheaper) than baby backs. I'll never forget the first time my wife looked at that big cryo packed slab of meat and bones and turned her nose up saying..."I only eat baby back ribs"... 6 hours later she agreed they were just as good (if not better) than any baby backs she had tried and best of all...cheaper. (She loves a deal.)
I'm slapping my forehead for not thinking of grinding the skirt and other trimmings! I usually just throw them on and cook them until they are about the texture of jerky...love it, but would also like to try the meatball idea.
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Bowl Bound and B-B-Q-in! Sic Em Bears! |
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01-18-2011, 09:06 AM | #56 |
On the road to being a farker
Join Date: 04-21-10
Location: Hutchinson, KS
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Ditto. Ditto. Ditto. Great pics, awesome post. I remember needing this lesson not very long ago. Thanks from all the noobs wanting to learn.
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01-18-2011, 09:42 AM | #57 |
Full Fledged Farker
Join Date: 12-08-10
Location: Maryville Tn
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Geat info...thanks for taking the time!!!!
Jim
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BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110 |
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01-18-2011, 12:43 PM | #58 |
On the road to being a farker
Join Date: 05-03-09
Location: Bean Station, TN
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I agree with everyone..........Awesome Info!!!! I want to try it. Thank you for taking the time for us noobs!!
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01-19-2011, 09:13 AM | #59 |
Found some matches.
Join Date: 01-05-11
Location: Lititz, PA
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Strong work, well done, and thank you for always sharing !
Tom-02' |
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01-20-2011, 08:47 PM | #60 |
On the road to being a farker
Join Date: 09-07-09
Location: RWC Ca
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I have been school'd. Mine have never turned out that nice.
Thankyou Mr Bob
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Mark UDS, XL BGE, and a pane burner. Smoke on. |
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