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Pork Spare RIB....

post #1 of 8
Thread Starter 

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.

post #2 of 8

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...popcorn.gif don't forget the Q-view or suffer the consequences ...

 

Have fun and as always. . .

post #3 of 8
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!
post #4 of 8

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

post #5 of 8
Thread Starter 

should I follow the 321 or go longer?

post #6 of 8

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.

post #7 of 8

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

post #8 of 8
Quote:
Originally Posted by Reinhard View Post

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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