Pork Spare RIB....

Discussion in 'Pork' started by sacedbysapp, May 24, 2013.

  1. sacedbysapp

    sacedbysapp Meat Mopper

    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.
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    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.

    O.K. , I'm in for the show...[​IMG]  don't forget the Q-view or suffer the consequences ...

    Have fun and as always. . .
  3. I'm not an old hand at smoking, but I alway cook spare ribs and only trim any hanging fat and remove the membrane.
    Can't wait to see the show!
  4. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Just remember that the untrimmed rack will take more time to cook.
  5. sacedbysapp

    sacedbysapp Meat Mopper

    should I follow the 321 or go longer?
  6. 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: May 25, 2013
  7. reinhard

    reinhard Master of the Pit OTBS Member

    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
  8. 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.

Share This Page