Pork Spare RIB....

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sacedbysapp

Meat Mopper
Original poster
Jan 16, 2013
225
20
Florida
Smoking 2 racks of baby backs a st Louis cut and  rack of spareribs for the first time for my brother, just wondering if its necessary to trim them like many do here? THANKS.
 
No, but I'd peel the Membrane off the back.

I enjoy the Whole Spare and do them often for myself. I like to gnaw the Cartilages , more Meat too.

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Have fun and as always. . .
 
For ribs you cook to tenderness so the time is more of a guideline. If you need to cook longer to get the desired tenderness then add time to the end. I have never had to add time when using the 3(2)-2-1 method.
 

Added this: I always trim my ribs.
 
Last edited:
The whole spare will take the longest, then the st. louis cut, and then the baby back so keep an eye on them.  I leave the whole spare the way it is except i do trim the skirt off the rib side [freeze it for sausage trim].


Here is a whole spare i made into a st. louis. You can see the butter knife i used to pull back the membrane so i can use a paper towel to pull back the membrane easily. You can see i removed the skirt meat and the meaty part of the brisket on this rack. [again the meat removed will be used for sausage].  The remaining brisket i freeze and save to cure and smoke for beans and kraut dishes later.

I normaly leave the whole brisket on but these were on sale for 1.49 lb. and a bought a few so i turned a few into the St. Louis ribs. Reinhard
 
The whole spare will take the longest, then the st. louis cut, and then the baby back so keep an eye on them.  I leave the whole spare the way it is except i do trim the skirt off the rib side [freeze it for sausage trim].


Here is a whole spare i made into a st. louis. You can see the butter knife i used to pull back the membrane so i can use a paper towel to pull back the membrane easily. You can see i removed the skirt meat and the meaty part of the brisket on this rack. [again the meat removed will be used for sausage].  The remaining brisket i freeze and save to cure and smoke for beans and kraut dishes later.

I normaly leave the whole brisket on but these were on sale for 1.49 lb. and a bought a few so i turned a few into the St. Louis ribs. Reinhard
I generally use the cutoff for snacks before the ribs are done but I like the idea of making sausage with them. I have never made sausage before so if you have a good recipe I would love to try it.
 
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