- May 9, 2008
- 61
- 10
I noticed that most of you prepare your spareribs by triming off certain parts. I think this is called "St. Louis" and "Kansas City" style. I've never done this before, before I bought a smoker I would just cook the whole slab in the oven. Actually I've always done baby backs, but reading here I want to start doing spares.
There is a sticky for triming a brisket in the beef section, but I couldn't find anything for triming spares... I have a fairly large rack of spares in the freezer and I'm planning on smoking this coming weekend. I'd like to cut off the tips and whatever else I need to but I'm not quite sure on how this is done.
Can someone help me out by providing instructions, pics, link or whatever. I like the way these ribs are trimmed: http://www.smokingmeatforums.com/for...ad.php?t=17229
There is a sticky for triming a brisket in the beef section, but I couldn't find anything for triming spares... I have a fairly large rack of spares in the freezer and I'm planning on smoking this coming weekend. I'd like to cut off the tips and whatever else I need to but I'm not quite sure on how this is done.
Can someone help me out by providing instructions, pics, link or whatever. I like the way these ribs are trimmed: http://www.smokingmeatforums.com/for...ad.php?t=17229
