Pre-Cut Spare Ribs

[deanoh]

Hey Everyone! My girlfriend bought some pre cut spares because they were on sale. How would all of you go about smoking them? Or should I just throw them in the crock? Thanks!

 

[fivetricks]

Look up "3-2-1 ribs" here on the site or really anywhere on the net :-)

That will give you some reading to do and any follow up questions you have, post here!

 

[chilerelleno]

This is SMF.com, I don't think anyone is going to advise you to Crock-Pot those ribs.
I sure hope not.

Follow any of the standard methods, whether it be any of the time methods, e.g. 321, or uncrutched.
Cook to IT or pop, bend and crack test.
Memphis or Kansas City styles.

 

[HalfSmoked]

I think what you may have is know as Country Style Ribs which is cut from the pork shoulder and can be made very tasty. There were just a couple post on them look them up under the heading of pork.

Warren

 

[HalfSmoked]

Chopsaw Thanks for the like it is greatly appreciated.

Warren

 

[chopsaw]

Warren might be right . Pre cut ? Into peices or trimmed .

 

[deanoh]

Sorry guys I should have clarifies, they are already cut into individual ribs, like you would to eat them after smoking. I have smoked a lot of racks of ribs, just not ones already cut. Thanks for the info guys!

 

[chef jimmyj]

CHINESE RIBS! Marinate overnight, 2 hours at 350 and enjoy...JJ

Char Siu... Chinese Roast Pork

1/2C Soy Sauce , low sodium(Kikkoman Green cap)

1/2C Brown Sugar

1/2C Shaoxing Wine* or Mirin

1/2C Hoisin sauce, Koon Chun* is best.

1/4tsp 5 Spice Powder or more to taste

1T Grated fresh Ginger

1tsp Minced fresh Garlic

1tsp Sesame Oil

1T Red Food Coloring (optional)

Makes about 2 Cups, enough for 8Lbs of either Pork Butt and Loin or 2 full racks of Ribs.

Items with an " * " are available at a Chinese Market. The rest and an el cheapo Hoisin is available at your local Mega Mart.

Marinate the pork for at least 24 Hours and 48 is better. Make sure to turn the meat in the marinade frequently to get the best result..

The Chinese Roast Hot and Fast...350*F for 3 inch thick slices or Pork Butt. Approximately 2 Hours or to 160*F and rest and 140*F for Loin (Too lean to go higher)

For Low and Slow...Smoke at 225*F to 250*F to an internal temp of 150*F for Butt to be Sliced, and 130*F for Loin. Then finish, both types of pork, the last 10*F on a hot Grill then rest.

In American Chinese Restaurants this is made in gas ovens but in China they cook over WOOD so mild smoke would be authentic here.

You can BOIL the Marinade with the De-Fatted meat dripping for a great sauce, thicken with a little cornstarch and water.

This recipe is great on RIBS Too!

 

[fivetricks]

Ugh. Thanks Jimmy. That recipe is gonna cost me a trip to the store and the cost of a rack ribs in my cart tonight after work.

Hope youre happy with yourself! Lol

 

[chef jimmyj]

I think you are the one whose going to be happy! Definitely marinate overnight for the best flavor. If using whole racks, reduce temp to 325 and cook to desired tenderness...JJ

 

[fivetricks]

In the bag, will be smoking Saturday, late morning. :-) had to split the rack in half.

These will be sharing smoker space with a sirloin tip roast and some alligator ribs. Any reason I shouldn't do all these @225? The gator ribs are a first for me as well.

Edit: you were SO right on that brand of hoison! That stuff is amazing, so much better than any other brand I've had to date. So thanks for that as well

 

[chef jimmyj]

Gator Ribs are super lean and very tough. Following 2-2-1 or to desired tenderness and color at 225, is fine, to get them tender.
Cooking the Chinese Ribs till tender but not falling off the bone, is my fav. Like Take-out ribs, a heavy sear gives a nice caramelized bark. I use both Koon Chun and Lee Kum Kee products. Both are authentic ingredients...JJ

 

[fivetricks]

There they are on the left Jimmy :-) ready for action.

 

[HalfSmoked]

Thanks for the like briser3 it is appreciated

Warren