All natural small spare rib. Cut it up or cook whole?

[motolife313]

Going to cook them tomorrow and got 3 baby backs too. The one on the left

 

[WaterRat]

I typically trim the tips and the big meat chuncks on the ends to the St. Louis Cut but cook simultaneously. I sauce the tips but like the SLC dry, the tips cook faster too, so you get some munchies while waiting for the rest to finish. Some people like to do the entire spare rack whole, just personal preference in the end.

 

[motolife313]

Ok thanks waterrat! I cut the top of them off. Luckily seen a drive inns, dives and dines on tv and it was a BBQ special and a guy was trimming them just a little. And I think that's how I did it. There cooking now with some run from Costco. Pretty exited to taste them because I've never done spare ribs and these all natural ribs are the bomb!cooking with apple wood

 

[jbellard]

Be sure to cook the pieces you cut off. Those are the best parts. I usually leave them on. Great meaty bit on the rib.

 

[motolife313]

They have been cooking 2 hours

 

[WaterRat]

Very nice! Looks about ready for a mop!

 

[motolife313]

I never mop the ribs. They will start looking juicey soon. I put the meat in the smoker before even building my fire too. I'm weird lol

 

[motolife313]

I did 1 rack yesterday too after work. Ate them for breakfast. These went 3 hours

 

[Bearcarver]

It seems to me the more I cut off the less moist it gets:
St Louis cut is more Dry than the Full Spare Rib set.
Cutting it into individual Ribs is much more Dry than St Louis.
So the only way I do them any more is Full Spares, with the membrane removed.

Just my 2 Piasters.

BTW: That last Pic above is Awesome!!

Bear

 

[motolife313]

Here's a pic 3 hours in. natural juice pools in this pic. Nice pool on the left and some on the right , nothing crazy tho on this one. The part I cut off probed like butter and the ribs were a little tougher in some spots be were reading about 200 so I put some Q sauce on and will let the ribs go another hour or so