Full Spares? - Page 2

Robert · 07-20-2018, 06:57 AM

Where are you sourcing your meat? I would look into buying from a food vendor such as Sysco etc. You should be able to buy St. Louis trimmed spares by the case. I buy a case of 2.75 and down trimmed spares 18 to a case. Price comes out to about $7.xx per rack of ribs. If I buy full spares, the unit cost is about $13.xx per rack. Rib tips might be a big seller and might not depending on your area. I couldn't give them away, so trimmed was much cheaper for me. The only complaint I have is the ribs are trimmed very thin and usually not very thick. I would gladly pay just a little more per rack for a meatier rib.

Good luck,

Robert

LordRiffenstein · 07-20-2018, 07:00 AM

Cook the rib tips like you would make burned ends.
Smoke them with the ribs, then cut them up, throw them in back on with some sauce etc.
Great for snacking

Stlsportster · 07-20-2018, 07:55 AM

Our local top end smokehouse makes TONS of sides using 'pulled rib' meat...guessing most of it is from tips and leftovers.

Rib meat mac n cheese
Rib meat au gratin potatoes
Rib meat beans
Pulled rib meat sandwiches

They never have the same list of sides 2 days in a row....change it up and try a variety.

pharp · 07-20-2018, 07:56 AM

Quote:

Originally Posted by Robert

Where are you sourcing your meat? I would look into buying from a food vendor such as Sysco etc. You should be able to buy St. Louis trimmed spares by the case. I buy a case of 2.75 and down trimmed spares 18 to a case. Price comes out to about $7.xx per rack of ribs. If I buy full spares, the unit cost is about $13.xx per rack. Rib tips might be a big seller and might not depending on your area. I couldn't give them away, so trimmed was much cheaper for me. The only complaint I have is the ribs are trimmed very thin and usually not very thick. I would gladly pay just a little more per rack for a meatier rib.

Good luck,

Robert

You have any big cooks coming up?

16Adams · 07-20-2018, 07:58 AM

Quote:

Originally Posted by Stlsportster

Our local top end smokehouse makes TONS of sides using 'pulled rib' meat...guessing most of it is from tips and leftovers.

Rib meat mac n cheese
Rib meat au gratin potatoes
Rib meat beans
Pulled rib meat sandwiches

They never have the same list of sides 2 days in a row....change it up and try a variety.

Ate at Evie Mae’s in Lubbock TX recently. They had green chile cheese grits as a side. It looked really good.

Stlsportster · 07-20-2018, 09:14 AM

Here was the special of the day at Sugarfire Smokehouse in STL.

Monte Cristo · 07-20-2018, 09:21 AM

Quote:

Originally Posted by Stlsportster

Here was the special of the day at Sugarfire Smokehouse in STL.

Wow, for $13.99 too....awesome.

SmoothBoarBBQ · 07-20-2018, 12:15 PM

Some really good stuff in this thread. I really appreciate the advice everybody. I did the "burnt end" style today and they were awesome.

@Robert,
Thanks for the tips and I'm looking into US-Foods and Sysco, but my main problem right now is storage. Currently I'm going through Sams, Costco, and Restaurant Depot but some of the prices for pork are getting quite high. I bought 8 racks of spares last night (should have bought at least double...sold out in ~30 minutes today) and I'm running right at about $10 per rack, but I will say the meat was great and no shiners or super thin racks at all.

2000milesofsmoke · 07-20-2018, 12:16 PM

As many have posted, cook up and sell those rib tips...Great flavor and utilization of product!

Czarbecue · 07-20-2018, 12:31 PM

I got hooked on Famous Dave’s rib tips. I bought those farkers by the pound.

AKMIMNAK · 07-20-2018, 12:35 PM

Quote:

Originally Posted by Stlsportster

Here was the special of the day at Sugarfire Smokehouse in STL.

I cannot believe this deal exists anywhere in the universe. Wow. Totally jealous.

Smoke Rising · 07-20-2018, 12:38 PM

There is a join near me that has a special every week called the "chopped rib meat" sandwich. When I asked the owner about it he told told me he uses the brisket bones (more specifically the lean from the flank end past the sternum) for the sandwich. So, he is doing exactly what you are. Buying cheaper full spares and making additional value out of the lean. This guy near me discards the actual breast bone and is left with boneless meat he chops.

It is an awesome sandwich and it sells out every week. The rib meat has tons of smoke flavor and a distinctive bite, different than pulled pork.

Robert · 07-22-2018, 07:19 AM

Quote:

Originally Posted by pharp

You have any big cooks coming up?

Philip,

No large cooks in the foreseeable future.

Robert

smoke ninja · 07-22-2018, 09:45 AM

Quote:

Originally Posted by 16Adams

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.

The value option is where I see a problem.

Yes it's nice to offer a value option but if folks order tips they will spend less than ribs. If it doesn't take away from other sales than fine but how are the margins on tips and how many high end customers are going to go for the value tips.

jermoQ · 07-22-2018, 11:43 AM

I used to frequent a restaurant that sold burnt-rib-ends and they were good. Extra seasoned and smoky rib meat. Yo could go with that for an extra option, unless you are wanting to serve them while spares.

07-20-2018, 07:00 AM	#17
LordRiffenstein is Blowin Smoke! Join Date: 06-27-17 Location: Langdorp, Belgium Name/Nickname : Yoeri	Cook the rib tips like you would make burned ends. Smoke them with the ribs, then cut them up, throw them in back on with some sauce etc. Great for snacking __________________ 20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven

07-20-2018, 12:15 PM	#23
SmoothBoarBBQ is One Chatty Farker Join Date: 02-25-17 Location: Killeen, TX Name/Nickname : Donnie	Some really good stuff in this thread. I really appreciate the advice everybody. I did the "burnt end" style today and they were awesome. @Robert, Thanks for the tips and I'm looking into US-Foods and Sysco, but my main problem right now is storage. Currently I'm going through Sams, Costco, and Restaurant Depot but some of the prices for pork are getting quite high. I bought 8 racks of spares last night (should have bought at least double...sold out in ~30 minutes today) and I'm running right at about $10 per rack, but I will say the meat was great and no shiners or super thin racks at all. __________________ Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS

07-20-2018, 12:16 PM	#24
2000milesofsmoke On the road to being a farker Join Date: 06-23-13 Location: San Diego, CA	As many have posted, cook up and sell those rib tips...Great flavor and utilization of product! __________________ Gateway Drum 55, Weber Perfomance, Yoder YS640S, Traeger Texas Elite, 4 Burner Elite, Uuni 3

07-20-2018, 12:31 PM	#25
Czarbecue Babbling Farker Join Date: 06-24-17 Location: Monroe, GA Name/Nickname : Viet King Cong	I got hooked on Famous Dave’s rib tips. I bought those farkers by the pound. __________________ Boathouse Smokers Big Black Cabinet

07-22-2018, 11:43 AM	#30
jermoQ Babbling Farker Join Date: 10-28-14 Location: Mizzory Name/Nickname : Jeremy	I used to frequent a restaurant that sold burnt-rib-ends and they were good. Extra seasoned and smoky rib meat. Yo could go with that for an extra option, unless you are wanting to serve them while spares. __________________ 9 out of 10 cannibals agree...vegetarians taste better!

07-20-2018, 06:57 AM	#16
Robert is One Chatty Farker Join Date: 09-03-09 Location: Springdale Ar	Where are you sourcing your meat? I would look into buying from a food vendor such as Sysco etc. You should be able to buy St. Louis trimmed spares by the case. I buy a case of 2.75 and down trimmed spares 18 to a case. Price comes out to about $7.xx per rack of ribs. If I buy full spares, the unit cost is about $13.xx per rack. Rib tips might be a big seller and might not depending on your area. I couldn't give them away, so trimmed was much cheaper for me. The only complaint I have is the ribs are trimmed very thin and usually not very thick. I would gladly pay just a little more per rack for a meatier rib. Good luck, Robert

07-20-2018, 07:55 AM	#18
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	Our local top end smokehouse makes TONS of sides using 'pulled rib' meat...guessing most of it is from tips and leftovers. Rib meat mac n cheese Rib meat au gratin potatoes Rib meat beans Pulled rib meat sandwiches They never have the same list of sides 2 days in a row....change it up and try a variety.

07-20-2018, 09:14 AM	#21
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	Here was the special of the day at Sugarfire Smokehouse in STL.

07-20-2018, 12:38 PM	#27
Smoke Rising Got Wood. Join Date: 03-22-18 Location: Louisburg KS Name/Nickname : Aaron	There is a join near me that has a special every week called the "chopped rib meat" sandwich. When I asked the owner about it he told told me he uses the brisket bones (more specifically the lean from the flank end past the sternum) for the sandwich. So, he is doing exactly what you are. Buying cheaper full spares and making additional value out of the lean. This guy near me discards the actual breast bone and is left with boneless meat he chops. It is an awesome sandwich and it sells out every week. The rib meat has tons of smoke flavor and a distinctive bite, different than pulled pork.