Another Spare Rib Question

Midnight Smoke · 10-31-2008, 09:18 PM

I picked up 3 nice slabs of Spares tonight for $20.00 for all. The only way I have done them and that is not to many was to cut them St Louis style. I always seem to just waste the trim off.

Any advantages to just throwing the slabs on uncut?

Meat Burner · 10-31-2008, 09:25 PM

We trim St Louis style and also cook all the trimming for some snacks during the cook. When the trimmings have cooled down, strip all the meat off, vacumn seal, freeze, and put into the finest chili on earth. Rib meat in chili is awsome. Don't waste anything.

Bacon · 10-31-2008, 09:26 PM

I also have only ST. Louis styled the cut, but at the same time smoked the trims. Very good snacks.

BBQ Grail · 10-31-2008, 09:35 PM

I always trim. The trimmings get saved and used for a variety of different things. Sometimes they just get smoked for rib tips. But sometimes turned into chili verde, tacos, enchiladas, ground up for meat loaf.

All kinds of options.

bbq lover · 10-31-2008, 09:47 PM

same here smoke then just the way there are then cut to your likin ans the rest use for chili

Bbq Bubba · 10-31-2008, 10:58 PM

Trim off the flap on the back, pull off the skin and smoke em whole...
Thats how we've been serving them lately vending.
Seem to stay a lil more moist that way and no waste!

Edit....we've been trimming to St Louis for catering and have probably 100 lbs of tips for beans and what not, cooking them whole saved some freezer space plus the customer was getting a lot more rib for the bang!

Mo-Dave · 11-01-2008, 11:23 AM

I agree with Bbq Bubba, if you cook them whole. Save the flap meat for other things like sauerkraut, beans, soups, just to name a few. You can smoke them as well to add flavor, just don't over cook. I do like to cut to St Louis style now and then to make them purity for comps and work lunches ect.
Dave

Maldito2 · 11-01-2008, 11:49 AM

I always buy then trim spareribs. I put the flap and joints on at the same time. They cook faster so it gives my wife something to munch on while we are waiting for the ribs. She is a little impatient.

Midnight Smoke · 11-01-2008, 02:20 PM

BTW Albertson's here are selling the Spares for Buy 1 Rack Get 2 FREE!!!!!!

10-31-2008, 09:18 PM	#1
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Another Spare Rib Question I picked up 3 nice slabs of Spares tonight for $20.00 for all. The only way I have done them and that is not to many was to cut them St Louis style. I always seem to just waste the trim off. Any advantages to just throwing the slabs on uncut? __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

10-31-2008, 09:25 PM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	We trim St Louis style and also cook all the trimming for some snacks during the cook. When the trimmings have cooled down, strip all the meat off, vacumn seal, freeze, and put into the finest chili on earth. Rib meat in chili is awsome. Don't waste anything. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

10-31-2008, 09:26 PM	#3
Bacon is One Chatty Farker Join Date: 06-22-08 Location: North Dallas Downloads: 0 Uploads: 0	I also have only ST. Louis styled the cut, but at the same time smoked the trims. Very good snacks. __________________ Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM

10-31-2008, 09:35 PM	#4
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	I always trim. The trimmings get saved and used for a variety of different things. Sometimes they just get smoked for rib tips. But sometimes turned into chili verde, tacos, enchiladas, ground up for meat loaf. All kinds of options. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

10-31-2008, 09:47 PM	#5
bbq lover is one Smokin' Farker Join Date: 09-05-08 Location: tracy ca. Downloads: 0 Uploads: 0	same here smoke then just the way there are then cut to your likin ans the rest use for chili __________________ GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker

10-31-2008, 10:58 PM	#6
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Trim off the flap on the back, pull off the skin and smoke em whole... Thats how we've been serving them lately vending. Seem to stay a lil more moist that way and no waste! Edit....we've been trimming to St Louis for catering and have probably 100 lbs of tips for beans and what not, cooking them whole saved some freezer space plus the customer was getting a lot more rib for the bang! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

11-01-2008, 11:23 AM	#7
Mo-Dave Babbling Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri Downloads: 0 Uploads: 0	I agree with Bbq Bubba, if you cook them whole. Save the flap meat for other things like sauerkraut, beans, soups, just to name a few. You can smoke them as well to add flavor, just don't over cook. I do like to cut to St Louis style now and then to make them purity for comps and work lunches ect. Dave __________________ Lg Spicewine on trailer Weber charcoal grill 2 ugly drums, semi retired Bbq toolbox, formerly Chargrill smoker My wife has gas, its a Brinkman.

11-01-2008, 11:49 AM	#8
Maldito2 Found some matches. Join Date: 10-26-08 Location: Jacksonville, Fl Downloads: 0 Uploads: 0	I always buy then trim spareribs. I put the flap and joints on at the same time. They cook faster so it gives my wife something to munch on while we are waiting for the ribs. She is a little impatient. __________________ Chargriller Pro with Side Box

11-01-2008, 02:20 PM	#9
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	BTW Albertson's here are selling the Spares for Buy 1 Rack Get 2 FREE!!!!!! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

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