Full Spares?

SmoothBoarBBQ · 07-19-2018, 08:22 PM

Hey All,

So ever since I started smoking ribs I have bought full spares and cut them down to a St. Louis cut. Now that I'm running my own vending operation I'd like to stop throwing money in the trash by wasting the trimmings.

Does anybody cook a full spare and if so what are the differences or things that I should look out for? I was also thinking about possibly doing a St. Louis cut and then turning the rib tips into almost faux burnt end squares.

I've got a lot of thoughts here, but just have never actually done a full spare rack of ribs. I'm vending ribs tomorrow so looking to give it a go and see how it comes out.

Thanks.

smoke ninja · 07-19-2018, 08:26 PM

For vending I would try and source backs or st Louis cut.

Some areas rib tips sell so you could trim them dice em up and sell separately. I don't think the average consumer wants the full spare experience

effinUker · 07-19-2018, 08:56 PM

There's a place near me that makes rib boats with the tips. A paper boat with garlic bread opened wide, a pile of fries, and a pound of tips on top. Best meal they have.

Sent from my Moto E (4) using Tapatalk

16Adams · 07-19-2018, 09:02 PM

Google Burns BBQ “regulars”

16Adams · 07-19-2018, 09:06 PM

Google Texas monthly how to order gristle links and bag of breaks

Jason TQ · 07-19-2018, 09:19 PM

Rib tips are better than the ribs. Don't throw them away

Baychilla · 07-19-2018, 09:21 PM

Full spares have a lot of bits and pieces that some people might not care for. When I've cooked them a few times (ha I think the St. Louis ribs sold around here are just poorly trimmed spares) I've removed the really funky shaped bits/tips/whatever and saved it for other uses. Pressure cooker (or regular) chili comes to mind. I've used them in stocks before (collagen, they have lots of collagen) Rib tips sounds like another good option.

pharp · 07-19-2018, 09:38 PM

I think you would be better off getting pre-trimmed St. Louis cut ribs...they are more per pound but if you are currently not using what you trim off then you would come out ahead and it would save you a lot of prep time.

You could also just offer rib tips on special a couple of days a week...if they are good you will probably get some folks that like them coming in for your special.

SmoothBoarBBQ · 07-19-2018, 10:01 PM

Some really good responses in here...consensus seems to be trim down to St. Louis and cut up the rib tips and serve them as well. Thanks everybody, much appreciated.

Those "Burns BBQ Regulars" look about right so I'll give those a go. I seem to recall rib-tips taking longer than the ribs to cook, does that sound right?

sudsandswine · 07-19-2018, 10:17 PM

It's fairly easy to take the tips you cut off during a St Louis trim and "debone" them...the cartilage is all in one strip. I season them and cook til rendered, then thinly slice them for use in beans at a later date. Now that I have a good meat grinder I'm considering throwing them into a sausage mix.

SmoothBoarBBQ · 07-20-2018, 03:16 AM

Quote:

Originally Posted by sudsandswine

It's fairly easy to take the tips you cut off during a St Louis trim and "debone" them...the cartilage is all in one strip. I season them and cook til rendered, then thinly slice them for use in beans at a later date. Now that I have a good meat grinder I'm considering throwing them into a sausage mix.

Thanks, sounds like a good idea. I'm doing the rib-tip "squares" this time but will give "de-boning" them a shot next time.

Monkey Uncle · 07-20-2018, 05:58 AM

Quote:

Originally Posted by SmoothBoarBBQ

I seem to recall rib-tips taking longer than the ribs to cook, does that sound right?

In my somewhat limited experience, the tips and the ribs cook in about the same amount of time when the tips have been separated from the ribs. I cook low and slow, so the timing might be different if you're cooking hot and fast. If you try to cook the whole rack as one piece, the tips take longer and the ribs are overcooked by the time the tips are done.

Jason TQ · 07-20-2018, 06:16 AM

Quote:

Originally Posted by SmoothBoarBBQ

Some really good responses in here...consensus seems to be trim down to St. Louis and cut up the rib tips and serve them as well. Thanks everybody, much appreciated.

Those "Burns BBQ Regulars" look about right so I'll give those a go. I seem to recall rib-tips taking longer than the ribs to cook, does that sound right?

Rib tips don't take longer to cook for me. They normally cook a little faster. All depends on size of course.

Swine Spectator · 07-20-2018, 06:19 AM

Famous Dave's was selling quart "buckets" of rib tips at the D.C. Capital BBQ Championship this year for $10. Fries on the bottom, tips on top. They were easy to walk around with and quite good.

16Adams · 07-20-2018, 06:48 AM

Pretty good article scroll to spares.

https://www.chowhound.com/food-news/...nd-spare-ribs/

I buy the smallest rack of spares I can find-like 3-4#. I removed the visible membrane and the 1/2” flap the membrane tucks under. After I cook I remove the brisket bone. Those are mine. Hot off the cooker I think those are some of the best pork I cook.

As for time, since I foil or wrap at some point, everything finishes at the same time. Many stores sell “value ribs” and spare rib briskets. These can be 50-60% less than regular racks of back and spares.

Value and brisket are never going to win a beauty contest, but for great flavor they are really good. A fun finger food.

The closer the bone the better the meat.

07-19-2018, 08:22 PM	#1
SmoothBoarBBQ is One Chatty Farker Join Date: 02-25-17 Location: Killeen, TX Name/Nickname : Donnie	Full Spares? Hey All, So ever since I started smoking ribs I have bought full spares and cut them down to a St. Louis cut. Now that I'm running my own vending operation I'd like to stop throwing money in the trash by wasting the trimmings. Does anybody cook a full spare and if so what are the differences or things that I should look out for? I was also thinking about possibly doing a St. Louis cut and then turning the rib tips into almost faux burnt end squares. I've got a lot of thoughts here, but just have never actually done a full spare rack of ribs. I'm vending ribs tomorrow so looking to give it a go and see how it comes out. Thanks. __________________ Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS Last edited by SmoothBoarBBQ; 07-19-2018 at 10:06 PM..

07-19-2018, 08:26 PM	#2
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	For vending I would try and source backs or st Louis cut. Some areas rib tips sell so you could trim them dice em up and sell separately. I don't think the average consumer wants the full spare experience __________________ Let's all just calm down and smoke a fatty

07-19-2018, 09:02 PM	#4
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Google Burns BBQ “regulars” __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

07-19-2018, 09:06 PM	#5
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Google Texas monthly how to order gristle links and bag of breaks __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

07-19-2018, 09:19 PM	#6
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	Rib tips are better than the ribs. Don't throw them away __________________ -Jason I didn't choose D-Canoe life..........

07-19-2018, 08:56 PM	#3
effinUker is One Chatty Farker Join Date: 01-11-15 Location: rockford il Name/Nickname : Tim, Moon	There's a place near me that makes rib boats with the tips. A paper boat with garlic bread opened wide, a pile of fries, and a pound of tips on top. Best meal they have. Sent from my Moto E (4) using Tapatalk

07-19-2018, 09:21 PM	#7
Baychilla is one Smokin' Farker Join Date: 02-08-18 Location: San Francisco, CA Name/Nickname : Joe	Full spares have a lot of bits and pieces that some people might not care for. When I've cooked them a few times (ha I think the St. Louis ribs sold around here are just poorly trimmed spares) I've removed the really funky shaped bits/tips/whatever and saved it for other uses. Pressure cooker (or regular) chili comes to mind. I've used them in stocks before (collagen, they have lots of collagen) Rib tips sounds like another good option.

07-19-2018, 09:38 PM	#8
pharp Banned Join Date: 04-11-16 Location: Fayetteville, AR	I think you would be better off getting pre-trimmed St. Louis cut ribs...they are more per pound but if you are currently not using what you trim off then you would come out ahead and it would save you a lot of prep time. You could also just offer rib tips on special a couple of days a week...if they are good you will probably get some folks that like them coming in for your special.

07-19-2018, 10:01 PM	#9
SmoothBoarBBQ is One Chatty Farker Join Date: 02-25-17 Location: Killeen, TX Name/Nickname : Donnie	Some really good responses in here...consensus seems to be trim down to St. Louis and cut up the rib tips and serve them as well. Thanks everybody, much appreciated. Those "Burns BBQ Regulars" look about right so I'll give those a go. I seem to recall rib-tips taking longer than the ribs to cook, does that sound right? __________________ Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS

07-19-2018, 10:17 PM	#10
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	It's fairly easy to take the tips you cut off during a St Louis trim and "debone" them...the cartilage is all in one strip. I season them and cook til rendered, then thinly slice them for use in beans at a later date. Now that I have a good meat grinder I'm considering throwing them into a sausage mix. __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)

07-20-2018, 06:19 AM	#14
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	Famous Dave's was selling quart "buckets" of rib tips at the D.C. Capital BBQ Championship this year for $10. Fries on the bottom, tips on top. They were easy to walk around with and quite good. __________________ Shirley 24" x 60", 26" OTG, 22" WSM, (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!

07-20-2018, 06:48 AM	#15
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Pretty good article scroll to spares. https://www.chowhound.com/food-news/...nd-spare-ribs/ I buy the smallest rack of spares I can find-like 3-4#. I removed the visible membrane and the 1/2” flap the membrane tucks under. After I cook I remove the brisket bone. Those are mine. Hot off the cooker I think those are some of the best pork I cook. As for time, since I foil or wrap at some point, everything finishes at the same time. Many stores sell “value ribs” and spare rib briskets. These can be 50-60% less than regular racks of back and spares. Value and brisket are never going to win a beauty contest, but for great flavor they are really good. A fun finger food. The closer the bone the better the meat. __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 07-20-2018 at 06:54 AM..