Spares... WHAT DID I BUY!!! (Newbie questions)

A

Aceman

Knows what a fatty is.
Joined
Jul 23, 2014
Location
NEPA
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.

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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).

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

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

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

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Thanks, Rob
 
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.
 
Yep- Toast nailed it - you got a full rack of spares and did a nice job of trimming them up.
 
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.
 
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
 
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.
 
Fundango Que said:
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.
Click to expand...

Blame PatAttack. :becky:
 
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:
 
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!
 
Bludawg said:
If I trim a full rack to St Lou's I do it post cook much easier Rib tips are my burnt ends:becky:
Click to expand...


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.....

LastSundayApril2012020.jpg



Pretty good trim job.....cook everything & chop the extras into bits for beans or cook's snacks.....
 
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.
 
dadsr4 said:
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.
Click to expand...

What he said.
 
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