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Spare Ribs and Other items w/Q-view

post #1 of 23
Thread Starter 
Stopped at a local meatmarket in the next town over for some spares, I had learned to call and reserve a slab early in the week since they only have a few available since they cut them from the sides of pork they get in early in the week. I was anxious to try these fresh unfrozen, freshly cut spares, and reserved a slab yesterday, I got the spares and the slab cost $13.00, I didnt ask the weight but I am guessing this slab is about 3.5 pounds and untrimmed.

When I unwrapped these ribs I was impressed at the birght pink color of the meat.. fresh.
I trimmed off the skirt, and the tips as best I could, and removed the membrane

Pics in a minute
post #2 of 23
Jim, you come over and help me butcher a pig or two and I'll get you some fresh ribs. biggrin.gif

Good luck with your smoke! PDT_Armataz_01_34.gif
post #3 of 23
Thread Starter 
id be glad to cowgirl, i need to pay a visit back to my college state of Oklahoma

untimmed spares:


skirt, and tips:

doing these tomorrow with some shrimp ABT's.
post #4 of 23

Wow, those look great! I bet those are going to be fantastic. I can't wait to see this when you are done.
post #5 of 23
Thread Starter 
thanks, I thought they looked great too,

I dont know how well ill sleep tonight, Ill be thinking/dreaming/worrying about tomorrows smoke like I usually do. icon_redface.gificon_smile.gif
post #6 of 23
Those are some good looking spares. If they taste as good as they look you're going to hae some fantastic ribs.
post #7 of 23
Thread Starter 
tomorrow a.m., I am going to rub them with mustard, and then my rub, and mix in some black cherry kool-aid, did the kool-aid on a butt I did, and now want to try it on some ribs.
post #8 of 23
Thread Starter 
rubbed ribs(didn use mustard, wanted the rub to really stand out.


I am doing brined shrimp ABT's, brined the shrimp to allow them to hold up better. Cream cheese mix was piped in, and is cream cheese, jalapeno scraps, cajun seasoning, garlic, and green onion.

thanks for looking, updates to follow
post #9 of 23
This is why I love browsing all threads. That ABT looks fabulous. I never thought to add shrimp. This is added to my To Do list. Anything special with the brine you used?

Thanks for sharing.
post #10 of 23
Really like your shrimp Idea on the abts. I always sauted or grilled them first. Then chop and add them in the cream cheese with other ingredients. Will be giving your way a whole in the future. Thanks
post #11 of 23
Thread Starter 
thnaks guys, I did some shrimp ones a while back, and loved them.

The brine was a basic salt, garlic powder, and white sugar brine( 1/4 cup kosher salt, 2 tbsp sugar, 1 tbsp garilic poweder in about 6 cups of water. only let the shrimp brine for 15 minutes before rinsing.

I am going to smoke the rest of the bag of shrimp as a snack when the rib tips, and skirt are ready in about an hour.
post #12 of 23
looks great, jim!
post #13 of 23
Looks wonderful Jim!!! Keep up the good work!
post #14 of 23
Thread Starter 
thanks y'all,

next batch of pics are up

tips off the smoker:

shrimp snack:

abt's on the smoker:

spares @ 4.5 hours:

dinner is about 1 hour away.
post #15 of 23
What size shrimp did you use?
post #16 of 23
Thread Starter 
some small 41-60's I picked up last night last minute. would have liked some bigger unfrozen ones but these were ok.
post #17 of 23

I checked in just in time...Everything looks excellent. Definitely gonna try the shrimp ABT's and what the heck, I'll throw in the whole darn pan full too! Love the rib tips, keep the pics coming!
post #18 of 23
Thread Starter 
thanks, I am a little full, luckily it is about an hour still til dinner. ABT's should be done @ 6:30, and I am going to tent the in foil in about 20 minutes with some apple juice, honey, turbino sugar, and a splash of bbq sauce & return to the smoker.
post #19 of 23
Thread Starter 
final pics, overall a good smoke,

thanks for checkin out my work. tomorrow I may try my first chuckie..
post #20 of 23
Nice job, Jim. They look great! PDT_Armataz_01_34.gif
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