Pork spare ribs

Discussion in 'Pork' started by redrocker65200, Jun 19, 2016.

  1. Just bought these to smoke tomorrow. Dont i need to trim off the bottom part?

    Then pull the membrane and rub. Right? First time trying this so any input would be great.
     
    disco likes this.
  2. uncle eddie

    uncle eddie Smoking Fanatic SMF Premier Member

    I always pull the membrane if I have the time.  I probably leave it on every 4 or 5 racks of ribs just simply due to last minute "let's do ribs" request.  Membrane "on" might limit some of the dry-rub/smoke penetration, but it still tastes fine.  

    Pull it if you have the time, don't worry about it if you don't.  

    As for trimming - I trim the little odd flaps of meat/meat and any excessive fat.

    Good luck!
     
  3. Thanks for the info. Damn that membrane was tough to get off. Going to put them on in a bit. Will update with pics. Hoping for the best, but have the local pizza places number just in case. Lol.
     
  4. uncle eddie

    uncle eddie Smoking Fanatic SMF Premier Member

    I find that if I get it started...then grab the loose edge with a paper napkin or paper towel - I get a much better grip when pulling it off.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I leave it on. I think it holds the juices in the meat better.

    Al
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I have scored the membrane when in a hurry 

    Richie
     
  7. Thanks guys. I took off what i could and left it at that. Here we go. Ready to smoke



    Notice the small pieces, those are going to be a snack in a few hours. Plan is about 4 hours at 275, per chef Jimmy. Then wrap and back in for another 30 to 45 mins. Twice baked potatoes and salad to round it off. Or a large pepperoni pizza. Lol
     
    Last edited: Jun 20, 2016
  8. And a couple of these.
     
  9. Here are the two smaller pieces after about 2.5 hours. Son gives them the seal of approval

     
  10. About 2.5 hours in. Another hour or so? Hit them with apple juice just in case.

     
  11. venture

    venture Smoking Guru OTBS Member

    Most but not all trim the brisket ends off the ribs.

    Removing the membrane is much easier if you run it under faucet hot water for about a minute.

    Good luck and good smoking.
     





  12. Here is the finished product. They came out good. Wife, who doesnt like ribs said they were good. Son ate about 3 or 4. The rub i used was a hit and the leftover rub will be going on a tri tip bbq tonight (thanks chef j). Here are a couple of pics
     
  13. sauced

    sauced Master of the Pit

    Nice job!! Those ribs look delicious!!!
     
  14. matchew

    matchew Smoke Blower

    Ribs look great, brother!  Better than my first try for sure.......
     
  15. Thank you. They turned out good. Need to get better at trimming and membrane removal. Lol. But it was fun. Good excuse to sit and have a few beers. Lol.
     
  16. Thanks. I owe it all to the folks here on the forum. Much advice and info. I just went with what they all said
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Righteous ribs!

    I agree they are way better than my first effort. Points.

    Disco
     
  18. Thanks brother. Going to use the rub on london broil tonight.
     
  19. b-one

    b-one Smoking Guru OTBS Member

    Nice job on the ribs!
     
  20. Ribs look awesome!!!  So does the beer!  [​IMG]
     

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