Berkshire St Louis spares

[sudsandswine]

I stopped by Mcgonigle's on Saturday, a locally owned meat market in Kansas City, and picked up some St Louis spare ribs from "Red Top Farms" in Kearney, MO.

I've only had Berkshire pork (or I guess it's often called Kurobuta) once before, pork chops, and they were fantastic. In that cut I could definitely tell a difference in flavor, much more rich. These ribs are smaller and shaped a bit differently than what I'm used to cooking.

Anyhow, the meat is a darker red color than what you may normally find from Swift/IBP/Smithfield commodity pork so I'm looking forward to doing these tomorrow. I'll probably put them on my Primo while I'm working, but maybe I'll save them for the evening and do them for a few hours in the warmer of my Shirley.

I haven't decided on a rub yet....on the fence between my go to EAT Barbecue Zero to Hero or just some salt and pepper. I feel like simple is gonna be better for these.

The little "flap" on the back of the ribs looks quite tasty on these....really marbled and dark red, so I'm going to find something to do with it tomorrow.

 

[tom b]

looking forward to you opinions on this

 

[Hoss]

I vote for S&P on the Shirley.Good luck,report back,please.

 

[sudsandswine]

Yeah, I've been itching to try out the tunnel block off plate I got and cook in the warmer for the first time since I got it. Something small would be a good test candidate.

 

[Kanco Connection]

Tuned in....

 

[Smoke on Badger Mountain]

op2:

 

[Burnt at Both Endz]

I've cooked a case of these before for my Daughters wedding dinner. They are a little smaller bone than a commodity spare rib, but the taste is very good. Enjoy!

 

[sudsandswine]

I decided I just wasn't going to have time to run the Shirley this evening and opted to use the Primo since I can just set it and forget it until lunch. I woke up early and hit the slab with kosher salt and 16 mesh black pepper and filled the Primo oval with Rockwood charcoal, my personal favorite. I figure these will take 3 or 4 hours to finish, right in time for lunch.

 

[sudsandswine]

A little over 2 hours in and I just bumped the temperature up from 250* to 275*.

 

[sudsandswine]

Almost there, gonna let em ride another 30 mins or so.

 

[BillN]

Looking really good from here.

 

[sudsandswine]

Well they turned out pretty tasty. I'm glad I went with a simple salt + pepper rub. They definitely had a different flavor than what I typically buy at Sam's or Costco...the best term I can think of is "richer". I think the flavor would lend itself well to doing an Asian style sweet/teriyaki type rub or sauce, so I may do that next time with the other slab I have in the freezer. :thumb:

 

[dadsr4]

Well they turned out pretty tasty. I'm glad I went with a simple salt + pepper rub. They definitely had a different flavor than what I typically buy at Sam's or Costco...the best term I can think of is "richer". I think the flavor would lend itself well to doing an Asian style sweet/teriyaki type rub or sauce, so I may do that next time with the other slab I have in the freezer. :thumb:

Those are some good looking ribs!

 

[jermoQ]

Those bones are looking nice! Way to go. :thumb:

 

[robert-r]

Way to go! Yum.

I'm going to see if there is any Berkshire pork available locally. Would love to try some.

 

[DanB]

Ribs

:thumb::thumb::thumb:

 

[KevinJ]

That's an awesome looking rack of Ribs and when you have a quality cut of meat, let flavor of the meat standout and speak for itself, no need to doctor it up with overly sweet rubs or sauce.

 

[Rocky Branch BBQ]

Nicely done sir. Would love to find a source for those here in east Tn.

 

[garyk1398]

Great thread with very tasty looking ribs!

 

[Big George's BBQ]

:hungry::hungry::hungry: