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99 cents a pound for pork spare ribs

post #1 of 11
Thread Starter 
My wife and I were doing our grocery shopping at wal mart last night. After walking back through to grab what we forgot a 99 cent sign above meat caught my eye. Walk over to check it out to find pork spare ribs. I see my wifes eyes get big and she starts to drool alil bit. She says buy all them (Only 3 left). I couldn't turn down the chance to smoke. But I think my wife loves my ribs more then me.

post #2 of 11

Nice score. I would have ask if they had more:biggrin:

Happy smoken.

David

post #3 of 11
Quote:
Originally Posted by creed0423 View Post

 ...I think my wife loves my ribs more then me.
 

  thumb1%20copy.gif

post #4 of 11

At that price I would buy another freezer!

 

Good luck and good smoking.

post #5 of 11
Quote:
Originally Posted by themule69 View Post

Nice score. I would have ask if they had more:biggrin:
Happy smoken.
David
I agree would have definitely asked if they had more! I expect to see some qview
post #6 of 11

I would have gotten a hold of the meat manager and bring more of these out please and needed a second or third cart to haul it all out, at that price!

 

:yahoo:

post #7 of 11
Wow what a deal! I got excited when my local grocery store had St Louis spares on for $2 a pound. I bought 14 racks. :)
post #8 of 11
Thread Starter 
So I opened up a package of ribs this morning to smoke through out the day. I didn't realize that one package contianed 2 slabs. But hey more to smoke. I cut some of the (what I call) flapping meat off and set to the side. Cut that membrane off the bone side. Lightly covered with mustard then some rub on both sides. Unfortunately I have to cut them in half to fit them in my little smoker.



post #9 of 11
Looks good, hopefully the roast im goin to put on the rotisserie today turns out half as good as that looks
post #10 of 11
Thread Starter 
Did the 3-2-1 process. At the beginning of the last stage (1) I added my bbq sauce to the top of all them. Now to let them cool off and into the fridge to rewarm all week for dinner. Now I'm adding chicken breast amd some hot links. The chicken breast have been mirnanting(sp) the last few days in worchestershire sauce, cut up onion, salt, some lemmon juice. The hot links go straight in from the package using hickory.



post #11 of 11
This thread had really got my rib bone salivating. Goin to have to make some very soon
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