EyeBurnEverything
is Blowin Smoke!
I usually buy St Louis or Baby backs. Came across a decent priced whole spare. I thought of chopping it into STL, but thought i would ask if others cook them whole, and if so, reasons why.
Only whole spares for me. I don't know why you would want to remove the best part.
Can you explain why they are the best part? And are the tips chopped off after cooked, and if not, how are the ribs served with the tips still attached?
They are the fattiest, juiciest part of the rib, and on good slabs, they are the meatiest. I leave mine attached, and just slice between the bones, so that each rib, has a little bit of the goodness. There is some gristle in them, but it isn't that hard to slice through, if they are cooked properly. I guess you could remove them, and serve separately. If I were going to do that, I would probably remove them before cooking, and cook separately.
To be honest I find myself buying the rib tips (Smithfield Extra Tender) from Walmart, they come 3 to a pack and are meaty and delicious and they are cheap plus they cook about 25% faster than whole spares.
Pic below is 2 packs of Smithfield Extra Tender rib tips on my smoker.
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Here is what they look like cut.
The whole rib tips I buy have bone only at one end and cartilage on the other end and just meat in the middle. Looking forward to seeing what you think about the finished product.
Below is what the packages look like, they call them brisket bones on the package and rib tips on the price tag. If you can find them give them a try.
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I have cut more breast bones/brisket bones off pork ribs than most mortal people can fathom. Pretty sure, "a $hit ton" is a quantifiable number.
That said...
I can honestly say, I have never seen cryos in that fashion.
I have also never cooked the scraps I used to cut...so I'm absolutely intrigued at the final product!