Spare Ribs.... Cutting St Louis style

[msujohn]

For my next ribs - I want to try spare ribs (cutting them St Louis Style).   The question that I have is what can I do with the excess meat?   Is it good enough to smoke?   How do I prepare this meat, same as the ribs?   How long do I smoke it?   Any other suggestions on what to do with the excess meat?  

I'm assuming that I use the 3-2-1 method not 2-2-1 correct?  

 

[rowdyrawhide]

I season the extra meat and smoke same as ribs and if I don't want to eat it then I put it in my beans. Keep in mind the trimmings cook faster than the rack. Seems the three to four hour mark is about the right amount of time. If you have real small prices they will be done sooner. You just have to watch them or you will get some jerky out f the deal :biggrin:

Hope this helps
Aaron

 

[chef jimmyj]

The thin meat cooks fast but the thick meat with the cartilage will take as long as the racks if not a bit longer...JJ

 

[rtbbq2]

You can smoke the thin meat you cut off the same as the ribs. Same rub too. As JJ indicated it will cook quicker. I like to snack on them. Kinda like being the taste tester. Or put them in you next batch of beans along with sauteed onions...There, skirt and rib tips are gone...

 

[denden28]

I think this answers some of my question. I'm smoking a couple racks of spares today, cut St. Louis style. Wasn't sure what to do with "leftovers". Some of the trimmed off meat looks ok, but some of it looked not so good. But if anyone has more information, please post.