oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 10-24-2011, 07:12 PM   #106
Mister Bob
Babbling Farker

 
Join Date: 06-15-09
Location: Scituate, RI
Default

Quote:
Originally Posted by morgaj1 View Post
Great tutorial. I just trimmed 2 racks with your advice. I have one question though. Any tips for separating the silver skin from the membrane that holds the ribs together? On the first slab today, I pulled the membrane and the silver skin away from the 2 small, end bones.
Like Ron said ^^^^^^^^^^ and when you slide the knife in, be careful and try not to dig it into the bone.
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

[url]http://TheHogBlog.com[/url]
Mister Bob is offline   Reply With Quote


Old 11-04-2011, 02:58 PM   #107
Al Czervik
Babbling Farker

 
Join Date: 05-17-11
Location: Confusion, State of
Default

Figured I'd bump this epic post as I'm going to use it this weekend...
__________________
Mongoose

Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen
Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...
(\__/)
(='.'=) Merry Christmas... Chitter was full!
(")_(")
Al Czervik is offline   Reply With Quote


Thanks from:--->
Old 11-04-2011, 07:40 PM   #108
buccaneer
somebody shut me the fark up.

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Quote:
Originally Posted by Mister Bob View Post
Because I use a substantial amount of salt in my rib rub, I don't season before vacuum packing. I suspect it would at least change the texture of the meat, if not make it tougher.

It might act like a dry 'brine' though, and pull the moisture out of the cells, then through osmosis and diffusion pull the moisture back in along with the other flavors. Maybe it's worth a try...
Only part way through this great thread, Bob, and came across this.
Since it hasn't been addressed so far and it is something I can pay back with:
Your instinct is correct. Don't put salt on it as fat is hydroscopic and the salt will cause the meat to toughen and dry out.
The fattier the meat, the more devastating the effect.
I have been curving my cut and making one end narrower so I have benefited greatly by your tutorial.Thank you .
Bucc.
__________________
The obstacle to knowledge isn't ignorance, it's the illusion of knowledge

Smokin In The City 2015
Grand Champion
Boarshank Redemption

buccaneer is offline   Reply With Quote


Thanks from:--->
Old 11-04-2011, 07:59 PM   #109
Terry The Toad
is one Smokin' Farker

 
Terry The Toad's Avatar
 
Join Date: 08-16-11
Location: Saint Cloud, FL
Default

Consider this thread "subscribed."
Terry The Toad is offline   Reply With Quote


Thanks from:--->
Old 11-17-2011, 01:40 PM   #110
tish
Babbling Farker

 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Default

Thanks so much! This was great! After studying this, I think I'd have the nerve to try it on my own. Kudos!
__________________
*When all else fails, just ask yourself WWGALD???
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest!
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Thanks from:--->
Old 11-17-2011, 06:58 PM   #111
Bluehawg
Full Fledged Farker
 
Join Date: 11-07-11
Location: Richton, MS
Default

Quote:
Originally Posted by Mister Bob View Post
I sometimes cook the whole rack for a change of pace. In fact, one of my favorite BBQ restaurants, KC's Rib Shack in Manchester, NH cooks them that way. Much more meat per bone, but you have to be willing to eat around the cartilage.
Most of the time I just don't eat around the cartilage, but actually eat THROUGH it I'm wierd like that. I also eat a lot of the smaller bones in chicken too. I can dang near clean up a breast or a thigh to the point you couldn't recognize it from its remains on my plate no matter how good of a CSI you may be. LOL... Also eat the cartilage from the ends of the leg bones and then eat the tips off them as well.

I grew up poor, and heck I'm still poor. I eat errything, don't nothing but the squeal or squawk go to waste and if I could figure out how to make a gravy from them, they wouldn't either.
Bluehawg is offline   Reply With Quote


Thanks from:--->
Old 11-17-2011, 10:16 PM   #112
VoodoChild
Take a breath!
 
Join Date: 05-22-11
Location: Phoenix,AZ BBq capitol of ....Well....Dunno
Default

Yes Yes ,
Thank you very much for this info ... I had asked about ribs and another forum member sent me this link and it answered all,, !!1 Thank you for taking the time to educate us !1
__________________
[I]2-Weber Mini WSM[/I]
[I]1-Jumbo Joe[/I]
[I]3-Weber 22.5 ots[/I]
[I]1-Weber 26.75 otg[/I]
[I]Nexgrill Gas[/I]
[I]Beefeater 3000s w/Cart -Gas[/I]
VoodoChild is offline   Reply With Quote


Thanks from:--->
Old 12-29-2011, 01:55 AM   #113
pwa
is One Chatty Farker
 
pwa's Avatar
 
Join Date: 10-11-11
Location: North Pole, Alaska
Default

GF just bought me some Spare ribs from Sam's. Glad I found this post or would have been lost, never trimmed or cooked ribs before :(

pwa
pwa is offline   Reply With Quote


Thanks from:--->
Old 12-17-2014, 09:22 AM   #114
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

__________________
FARKING N Tx LATE Spring Bash May 30th - at Peep's House.
SmittyJonz is offline   Reply With Quote


Old 12-17-2014, 10:32 AM   #115
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Texas
Default

Quote:
Originally Posted by Mister Bob View Post
This may be old hat for many of the veterans out there, but for those who are interested, here is a step by step tutorial on how to take a big old rack of spare ribs and turn them into a St Louis style rack with rib tips and a special bonus too!

Two racks in a cryovac weighing a little over 10 pounds.



Open them up and put the first rack on the cutting board.




Flip it over and take hold of the flap.



Hold your knife parallel to the cutting board and slice off the flap as close to the bones as possible. Make sure you save the flap and all your trimmings!




And this is how they should look with the flap removed.



Now carefully slide a butter knife between the bone and the membrane.



Lift with the back of the knife to separate the membrane.



Using a paper towel for grip, grab the membrane and carefully start to pull it off.



With a little practice, it will come off in one piece.



Now locate the longest bone on the rack and insert the tip of your knife.



Cut down the length of the rack to get a nice even slab.




Repeat the process with the other rack, remove the breast bones and trim all the loose ends from the rib tips and this is what you should end up with.



So, what will we do with all those trimmings?



Maybe sausage, maybe meatloaf, maybe meatballs...that will be a post for another day!




I hope you enjoyed the pics!
All Spare ribs should be shaped like a "P"

__________________
Edict.

Certified KCBS Judge
Pitmaster T is offline   Reply With Quote


Old 12-17-2014, 10:59 AM   #116
dadsr4
Babbling Farker

 
Join Date: 02-08-10
Location: Howell, MI
Default

Quote:
Originally Posted by Pitmaster T View Post
All Spare ribs should be shaped like a "P"

Cut Slather and Rub PD - YouTube
Or like ribs.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is offline   Reply With Quote


Old 12-17-2014, 11:07 AM   #117
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Texas
Default

Quote:
Originally Posted by dadsr4 View Post
Or like ribs.
yes, Dadforus is correct. all ribs are created by God in the shape of a P... the surrounding meat must be removed to return it to its God given shape.

Those that do not see this as evident are obvious terrorist who hate our system of Free Enterprise and the fact our country was created as a Christian Nation.
__________________
Edict.

Certified KCBS Judge
Pitmaster T is offline   Reply With Quote


Old 12-17-2014, 11:10 AM   #118
THoey1963
Quintessential Chatty Farker

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Default

Then call me a terrorist as I don't trim my spares at all...
__________________
Terry - KCBS member

LSG 24"x30"x36" Vertical Upright Smoker with Warming Oven
Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733

For info on any mods I have done to my WSM, please see this post.
THoey1963 is offline   Reply With Quote


Thanks from:--->
Old 12-17-2014, 12:24 PM   #119
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Texas
Default

Quote:
Originally Posted by THoey1963 View Post
Then call me a terrorist as I don't trim my spares at all...
LOL

I stopped doing it too (even the P cut) when I got to this neck of the woods. People were more impressed with the size of the ribs and the extra meat. I might cut off the joins.

This is not okay of course for competition.
__________________
Edict.

Certified KCBS Judge
Pitmaster T is offline   Reply With Quote


Old 12-17-2014, 12:31 PM   #120
THoey1963
Quintessential Chatty Farker

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Default

Quote:
Originally Posted by Pitmaster T View Post
This is not okay of course for competition.
Of course, but then again, they like sweet ribs in competition...
__________________
Terry - KCBS member

LSG 24"x30"x36" Vertical Upright Smoker with Warming Oven
Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733

For info on any mods I have done to my WSM, please see this post.
THoey1963 is offline   Reply With Quote


Reply

Tags
tutorial

Similar Threads
Thread Thread Starter Forum Replies Last Post
St. Louis cut spares w/ Corky's and Montreal Steak Seasoning 42BBQ Q-talk 21 01-07-2011 10:46 AM
Where to buy St. Louis Cut Spares?-Chicagoland area gotwood Q-talk 18 08-16-2010 02:32 PM
Contrast BB's and St Louis cut Spares Lake Dogs Q-talk 25 09-12-2009 04:48 AM
St Louis Style cut BB Wager Q-talk 17 02-25-2008 04:24 PM
Ned help making a St. Louis cut on Spares MilitantSquatter Q-talk 11 11-12-2005 09:38 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 07:28 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.