cross cut pork ribs and flap

[swampwolf]

Went to Costco and found these cross cut ribs. They were labeled as St. Louis ribs but had flap and other pieces that made me think more spare ribs then St. Louis. I cleaned them up and now have what looks like cross cut ribs about 3 or 4 inches long and a lot of flap meat. I would like to smoke the ribs and flap and serve them together. As far as the flap I normally smoke them and use for beans etc but this time I think since they are big hunks i would like to serve them along side of the riblets. Any advice on time and method for both ? Here is pics of the ribs and flap.

 

[thirdeye]

I've seen them a couple of times, but never bought any. For flanken beef ribs (aka Korean style), I marinate and grill with higher temps.

 

[swampwolf]

I've seen them a couple of times, but never bought any. For flanken beef ribs (aka Korean style), I marinate and grill with higher temps.

I definitely love me some flanken ribs ! I actually thought about that but I believe they are too big. They are 5 to 6 bones wide and about 3 to 6 inches long. Because of there size I guess I will go with a 221, the last hour will pull at 200. Darn now you got thinking about flanken ribs. Going to dig around the freezer for some now!

 

[crazymoon]

SW, No advice from me but that I hope you add some pics of your finished product! :) PS Nice profile pic !!

 

[swampwolf]

I will, I'm pretty sure this will be a fly by the seat of your pants type of smoke. The pic is from a way younger me, but even back then I had my ECB going!

 

[thirdeye]

I guess I will go with a 221, the last hour will pull at 200.

You know, 2 hours in the pit might be a good start, and after wrapping I would check on them every 30 or 45 minutes. Then maybe a rest and returned to the pit for a hot finish? So I guess that would be a 2 - 3/4 - ? kind of cook.

I will, I'm pretty sure this will be a fly by the seat of your pants type of smoke.

Right, adapt as you go...

 

[swampwolf]

This was a small smoke as I was using my back up smoker the 14 WSM. I got so pissed off at my Traeger do to the extreme temperature swings and the explosions, I gutted it,

and turned it in to a charcoal grill. Check out you tube and Traeger explosions. So wild. Here is the naked Costco ribs and flap.

 

[chopsaw]

Looks good . I like to grill that flap meat hot and fast , but lately I've been grinding it and making sausage . Post it up when you get them cooked .

Check out you tube and Traeger explosions.

They all have the chance of doing that . It's dangerous , and you better be ready when it happens . My SmokeFire tried it once when I first got it , and did it again the other day . Only twice in 4 years , but it's not like you can shut it off and walk away .

 

[swampwolf]

Rubbed up and ready to go. I normally make my own rub but last month bought some of Jeffs rub and used it. I stopped adding stuff in the water as I never did taste any difference, that morning I figured what the hell, and just went crazy, put in the onion and garlic!

 

[swampwolf]

Did kind of did what thirdeye suggested. Went in at 0830 225 deg. Flap went in at 0930. Ready to foil at 1100.

 

[swampwolf]

Looks good . I like to grill that flap meat hot and fast , but lately I've been grinding it and making sausage . Post it up when you get them cooked .


They all have the chance of doing that . It's dangerous , and you better be ready when it happens . My SmokeFire tried it once when I first got it , and did it again the other day . Only twice in 4 years , but it's not like you can shut it off and walk away .

Will post. I blame the temp swings on mine. I believe mine would go from 225 down to almost out and then try to make up for it by dumping a ton of pellets. First time it happened temp dropped to 170 and then started climbing right away I'm not sure at what temp it blew the top up due to the fact I was just amazed over the amount of smoke coming out if it!!

 

[swampwolf]

Made a variation of Dutch's wicked beans.

 

[swampwolf]

On the table after an hour of foil and 30 min on the smoker at 270. The wife did a Pioneer Woman's potato salad. Was not sure about mashed potato salad but it turned out pretty darn good!

 

[swampwolf]

On the plate and ready to eat!! All in all not bad. I would not recommend getting this from Costco as the pack was pretty fatty and it was advertised as Saint Louis cross cut. It had way to much flap and fat for that. More like Spare ribs. Next time I am going to try what chopsaw said and grill the flap high and fast will add Texas rub. Speaking of rubs Jeffs rubs were pretty good. Used his Texas and red rub. Thanks for looking!

 

[chopsaw]

Awesome . Great looking spread .

 

[swampwolf]

Awesome . Great looking spread .

Thank you sir!