Spare Ribs ~ Foamheart

[foamheart]

Kevin last year was the first time I made baby backs,me not being frugal cheap A** SO* spares were always on sale here.
Richie

You are probably like me, its not frugal or cheap, its knowing what the good stuff is when prepared right. Which generally involves all day and cold beer!

Here, meaning the south, the cheapest meats for the pit were always brisket, butts & spare ribs. Seems everyone now thinks 'em the greats piece of meat. Can you believe that Oxtail costs more than prime rib? Its ridiculous.

 

[foamheart]

They look delicious. Simply and to the point. A thumbs up for the nod to our service members who gave everything. Without them we would not have this nation to call home. God Bless.

George

Thank you

You know when Pop did it I always thought of better ways or better flavor combinations. Now I am much older and POp is gone, the more I cook the more his simplicity preservers. Its near impossible to beat simple salt and pepper of any meat. Now the ratio of salt to pepper is important but I guess my taste buds are becoming less sensitive but....... I can not taste the onion or garlic powder in a rub, but if I leave out the salt or pepper it seems to lack something. The old worn out taste buds maybe the reason that the BBQ sauce, even though its mine, tasted so good on the ribs this time. Pop used nothing but salt and pepper, and would sometimes baste with vinegar and butter.

I just find that simple seems these days to be better.

 

[foamheart]

Those look tasty, great job.

Thank you, I make BBQ sauce in 2 gal quantities and usually just forget it in the project reefer, gonna have to start remembering its in there I guess.

 

[dcecil]

Thank you, I make BBQ sauce in 2 gal quantities and usually just forget it in the project reefer, gonna have to start remembering its in there I guess.

Care to share your sauce ingredients. What makes it a West Texas Sauce. I’m trying to learn all I can on sauces.

 

[mike5051]

You are probably like me, its not frugal or cheap, its knowing what the good stuff is when prepared right. Which generally involves all day and cold beer!

Here, meaning the south, the cheapest meats for the pit were always brisket, butts & spare ribs. Seems everyone now thinks 'em the greats piece of meat. Can you believe that Oxtail costs more than prime rib? Its ridiculous.

Exactly! I just paid $3.99 /lb for wings, and $.75 /lb for a whole chicken.

Mike

 

[CharlotteLovesFood]

Those look like some lovely spare ribs!! :p
I am wondering if my first try at ribs were spares my butcher told me they were baby, but my 2nd try with supermarket bought ones were a lot smaller. I still can't tell the difference :confused:

 

[TomKnollRFV]

Alright Foam is making me wanna grab some spare ribs for this week...

 

[foamheart]

Those look like some lovely spare ribs!! :p
I am wondering if my first try at ribs were spares my butcher told me they were baby, but my 2nd try with supermarket bought ones were a lot smaller. I still can't tell the difference :confused:

Baby back ribs are smaller boned with more meat. Spares or side ribs are larger and generally a bit tuffer. Normally in competition cooking they'll use spares which have been trimmed down to make them more uniform to cook. These trimmed ribs are generally referred to as St.Louis ribs.

If you'll check YouTube or just google, there are numerous videos on how to trim spares down to St.Louis style. Here in the States you can buy cryo-packs of spares or baby back or St.Louis. The St Louis style makes cooking numerous racks easier because they will all generally finish about the same.

I am making ribs and Kraut this week and using baby backs. Grease and all that kraut salt go good together.

 

[TomKnollRFV]

Ahh Foam, my grandpa would approve. Hunting shack tradition dictated we'd do pork ribs of some kind. Over the wood fire stove with potatoes and seasoning and every year people would demand the sauerkraut on the side..every year.. Grandpa would dump it right in when we all went out to freeze half to death and wonder where the deer were hiding.. I honestly liked it that way. Specially with some apples tossed in towards the end so they got soft and added flavour but didn't dissolve!

 

[foamheart]

Exactly! I just paid $3.99 /lb for wings, and $.75 /lb for a whole chicken.

Mike

They were .88/lb here, and that's the cheapest in a while. I'll buy 5 or 6 and smoke 'em, give 'em to neighbors and some church ladies. They all appreciate 'em a lot and I don't seem to ever have any neighborhood problems either. Listen and having those church ladies thinking kindly of me is always a good thing. You never know when you're gonna need a good word put in for ya.

 

[foamheart]

Alright Foam is making me wanna grab some spare ribs for this week...

I have always liked pork. All the black folks around here keep telling me it gives you high blood pressure. I have had my share of heart attacks but I would be dead for sure if that was true. LOL

 

[TomKnollRFV]

Aww hell Foam, these days every thing kills you... I'm 31 on blood pressure medication for some thing or another. Though I still say it's because I'm ornery and don't like going to the doctor to begin with!

 

[foamheart]

LOL.... 31, you've got a long time left to live.

 

[TomKnollRFV]

Shh, I have half the world convinced I'm a cranky old man already. I learned from Archie Bunker and Fred G Sanford. P-E-R-I-O-D. The G stands for..

I got pretty good at doing the stagger and saying Oh Noes! It's the big one!