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View Full Version : Spares... WHAT DID I BUY!!! (Newbie questions)


Aceman
08-16-2015, 04:18 PM
Ok, I bought spare ribs from Sams club in the past and they're good. They're cut and good to go.The other day I picked up a twin pack and opened them up today. This is what I got.

https://im1.shutterfly.com/media/47a5d637b3127ccee9b4ea4ef96900000030O08QaNWzRo2bg9 vPhg/cC/f%3D0/ls%3D00007640465420150816204128435.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/
https://im1.shutterfly.com/media/47a5d637b3127ccee9b5f97c18b600000030O08QaNWzRo2bg9 vPhg/cC/f%3D0/ls%3D00007640465420150816204128900.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/

I cut a part off by following a line of fat that the knife went through... Kinda guiding itself. The other side there's a bunch of bones, but they run against the grain of the other bones(right side of the first pic). When I cut them off, it seemed like it was all bones so I tossed that piece (second pic left).

https://im1.shutterfly.com/media/47a5d637b3127ccee9b4ba2cf92300000030O08QaNWzRo2bg9 vPhg/cC/f%3D0/ls%3D00007640465420150816205301687.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/
https://im1.shutterfly.com/media/47a5d637b3127ccee9b54f4f18de00000030O08QaNWzRo2bg9 vPhg/cC/f%3D0/ls%3D00007640465420150816205536343.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/

Did I cut too close or are the bones supposed to show?

https://im1.shutterfly.com/media/47a5d637b3127ccee9b55287588000000030O08QaNWzRo2bg9 vPhg/cC/f%3D0/ls%3D00007640465420150816210031805.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/

Soooo. What's this part and what's it good for? Anyone have a way to make it yummy?!!

https://im1.shutterfly.com/media/47a5d637b3127ccee9b40432785200000030O08QaNWzRo2bg9 vPhg/cC/f%3D0/ls%3D00007640465420150816210956433.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/

Here's a pic of where the rib bones pulled out of. Probably about 5 bones came out.

https://im1.shutterfly.com/media/47a5d637b3127ccee9b426cf78be00000030O08QaNWzRo2bg9 vPhg/cC/f%3D0/ls%3D00007640465420150816211547526.JPG/ps%3D50/r%3D0/rx%3D550/ry%3D400/

Thanks, Rob

Happy Hapgood
08-16-2015, 04:21 PM
Looks like you took a full set of spare ribs and turned them into some nice St. Louis cut ribs. Good job. The trimmings have lots of uses. That meat is still good. You can throw it on with the rack but it will be done sooner. Chef's treat, cut up in beans etc. Lot's of uses. Freeze some for later etc.

LMAJ
08-16-2015, 04:27 PM
Yep- Toast nailed it - you got a full rack of spares and did a nice job of trimming them up.

landarc
08-16-2015, 04:31 PM
The part you cut off can just be rubbed and thrown on to the smoker with the ribs. They will get done about the same time, but, will be fatty and delicious.

emtnate
08-16-2015, 04:37 PM
I like to save the skirt, flap and trimmings near the sternum and smoke them with the ribs. They are thinner and fattier, but quite tasty. Start checking the trimmings earlier so you don't overcook them. I am sure they would be good in beans, mine never last that long. They don't even see the table and we snack on them

LYU370
08-16-2015, 04:39 PM
Rib tips!

SmittyJonz
08-16-2015, 04:43 PM
http://www.bbq-brethren.com/forum/showthread.php?t=98483

Lighter-Fluid
08-16-2015, 04:49 PM
Next time just cook it with that attached. It won't be competition Purdy but it will be good!

Fundango Que
08-16-2015, 05:17 PM
I'm not sure what everyone else said about this....my computer is having a hard time scrolling past Toast's avi....seems to not want to move past it.

Rib trim job looks good! We've always cooked the tips then chopped them up for beans or chili, or Brunswick Stew.

Happy Hapgood
08-16-2015, 05:19 PM
I'm not sure what everyone else said about this....my computer is having a hard time scrolling past Toast's avi....seems to not want to move past it.

Rib trim job looks good! We've always cooked the tips then chopped them up for beans or chili, or Brunswick Stew.

Blame PatAttack. :becky:

Smoke Dawg
08-16-2015, 05:43 PM
They got it!
Trim off so the ribs are nice and even sized and the rest is still very good and in fact sometime better.

They work great to test out different rubs nor seasonings

Sometimes the best food aint purdy! :becky:

Bludawg
08-16-2015, 06:06 PM
If I trim a full rack to St Lou's I do it post cook much easier Rib tips are my burnt ends:becky:

biggiefries19
08-16-2015, 06:16 PM
I usually use brisket and rib trimmings for sausages!

jiveturkey1
08-16-2015, 06:36 PM
Rib tips!

Exactly! Where I live bbq joints serve rib tips to ribs 100 to 1

DjPorkchop
08-16-2015, 06:42 PM
Rib tips are awesome. I save my trimmings if I don't toss them on the smoker. In a pinch, I will toss them in s slow cooker all day and let them cook in their own goodness. They are great!

1buckie
08-16-2015, 06:49 PM
If I trim a full rack to St Lou's I do it post cook much easier Rib tips are my burnt ends:becky:


So.....you DO make & eat burnt ends after all......:becky:

Everybody's right, including the thing about Toast's post........:roll:

Sometimes I just knock the headbone off & that flap on the back & go.....

http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LastSundayApril2012020.jpg


Pretty good trim job.....cook everything & chop the extras into bits for beans or cook's snacks.....

Aceman
08-16-2015, 07:50 PM
Thanks guys! They came out good. But I've done better.

dadsr4
08-16-2015, 10:24 PM
That is the type of spareribs I prefer. All I do with them is remove the membrane, rub them, and throw them on the grill at around 250-275 deg for 4-5 hours. When a toothpick goes in and out with ease, they are done. The sternum pulls right off, and they slice just like any other ribs. I find them the moistest, most flavorful way to cook ribs.

Cibelo
08-17-2015, 09:15 AM
That is the type of spareribs I prefer. All I do with them is remove the membrane, rub them, and throw them on the grill at around 250-275 deg for 4-5 hours. When a toothpick goes in and out with ease, they are done. The sternum pulls right off, and they slice just like any other ribs. I find them the moistest, most flavorful way to cook ribs.

What he said.