View Full Version : KC Style Spares on todays menu
Didn't wanna step on vabbq's thread so I'm postin my own. Got 3 racks goin for about a hour now. Sam's ribs were already cut St. Louis style but took it a step further to KC style. Didn't throw nothin away though and got all the trimmins on the bottom rack for snackin later on! 8) I'm tryin the rolled slab way with bamboo skewers ta hold em together. Kinda got a late start so I just did a worchestershire bath and some Texas Rub. Should be good enough for the family. Too damn bad if it ain't! :wink:
Here's what they looked like before goin on the cooker:
http://img220.exs.cx/img220/2769/dcp09678sa.th.jpg (http://img220.exs.cx/my.php?loc=img220&image=dcp09678sa.jpg)
http://img232.exs.cx/img232/5476/dcp09685uk.th.jpg (http://img232.exs.cx/my.php?loc=img232&image=dcp09685uk.jpg)
http://img232.exs.cx/img232/395/dcp09696sb.th.jpg (http://img232.exs.cx/my.php?loc=img232&image=dcp09696sb.jpg)
http://img232.exs.cx/img232/5132/dcp09706kf.th.jpg (http://img232.exs.cx/my.php?loc=img232&image=dcp09706kf.jpg)
Gonna try this 3-2-1-1 thing that Woodman and bigwheel prescribed an I'll let ya know how they turn out. Thanks for the advise, Q bruthas! :wink: :wink:
redneck cooker
03-13-2005, 04:55 PM
Michelob, Looks mitey tastee!!!!!! :lol: :lol: :lol:
bigwheel
03-13-2005, 05:45 PM
Hey Michelob sure do look mighty laurapin to me too. Now pray tell whut is the difference twixt St. Louis and KC Style? Once you answer these questions we will move on over to Texas Style:)
bigwheel
Hey Michelob sure do look mighty laurapin to me too. Now pray tell whut is the difference twixt St. Louis and KC Style? Once you answer these questions we will move on over to Texas Style:)
bigwheel
Bigwheel, I have been readin up on spareribs! :roll: It was writtin that KC Style spareribs goes one extra step than that of St. Louis Style and cuts the skirt meat off flush with the bones! :shock: All the trimmins I had went on the lower rack and I just foiled them up to rest a bit. They were thin cuts so didn't take very long to get done. 8) Also cuttin the skirt off makes it a little easier to remove the menbrane which I know you don't do. I never had either till today but just wanted to try something different. It turned out to be a pain in the ***! :wink: :wink:
Mic
bigwheel
03-13-2005, 07:19 PM
Well whut you have just described here is whut is called Texas style. Yankees dont have enough sense to figger out how to do that tricky stuff. Now if you ever want a good taste treat for home eating purposes leave the flap on there and fill it full of Jimmy Dean hot breakfast sausage and sliced up japs. Old blackmith down here cooks em like that. Rumored to have the very best spare ribs around. He also is good at making wine.
bigwheel
SCOTT
03-13-2005, 07:25 PM
Wheel plz explain in a little more detail.. It sounds good....
redneck cooker
03-13-2005, 08:23 PM
Michelob, I do all my ribs the St Louis way...I remove the membrane, remove the brisket flap and cut the knuckles off of them.....only way to go... :lol: :lol: :lol:
Well guys no matter whatcha wanna call em you can call em good! :D :D
They turned out great and I extend many thanks to Woodman and Bigwheel for explainin the 3-2-1-1 procedure to me. :wink: The family said they wuz the best ribs they ever ate so I reckon that's all that counts anyways! Hope all ya'll have a great week and I'll see ya here later! 8) 8) :wink:
Mic
Here's one rack I took out for a photo op:
http://img112.exs.cx/img112/9099/dcp09716li.th.jpg (http://img112.exs.cx/my.php?loc=img112&image=dcp09716li.jpg)
Michelob, I do all my ribs the St Louis way...I remove the membrane, remove the brisket flap and cut the knuckles off of them.....only way to go... :lol: :lol: :lol:
I never have removed the membrane before. :? I guess with a little practice it would get easier. Damn hard to hang on to! :roll: Got any tips you could share on gettin it off? :? :?
Mic
gordo
03-14-2005, 06:33 AM
Michelob, I do all my ribs the St Louis way...I remove the membrane, remove the brisket flap and cut the knuckles off of them.....only way to go... :lol: :lol: :lol:
I never have removed the membrane before. :? I guess with a little practice it would get easier. Damn hard to hang on to! :roll: Got any tips you could share on gettin it off? :? :?
Mic
Mic- I use pointy object and run between end rib bone and membrane, then
pull to left or right to get that membrane loose from the ribs. next step is the trick,( use a paper towel ) to grab the membrane and pull it off. Some folks use pliers, catfish skinners, or other gripers, but the paper towel works best for me. With alittle pratice, you be able to trim and demembrane in nothing flat. I also take off that little flap of meat on the backside of the ribs, I belive it helps for more even cooking. but if just cookin for family or backyard, I do very little triming, just rub and use something near the 3-2-1 method. FYI... Your ribs looked great! thanks
for posting the pics....
later
gordo
Woodman
03-14-2005, 06:44 AM
I just use a dishtowel! Usually, I have just been leavin it on anymore though! I can't tell the diff! Woody
Michelob, I do all my ribs the St Louis way...I remove the membrane, remove the brisket flap and cut the knuckles off of them.....only way to go... :lol: :lol: :lol:
I never have removed the membrane before. :? I guess with a little practice it would get easier. Damn hard to hang on to! :roll: Got any tips you could share on gettin it off? :? :?
Mic
Mic- I use pointy object and run between end rib bone and membrane, then
pull to left or right to get that membrane loose from the ribs. next step is the trick,( use a paper towel ) to grab the membrane and pull it off. Some folks use pliers, catfish skinners, or other gripers, but the paper towel works best for me. With alittle pratice, you be able to trim and demembrane in nothing flat. I also take off that little flap of meat on the backside of the ribs, I belive it helps for more even cooking. but if just cookin for family or backyard, I do very little triming, just rub and use something near the 3-2-1 method. FYI... Your ribs looked great! thanks
for posting the pics....
later
gordo
:D :D :D Thanks, gordo! :wink:
bigwheel
03-14-2005, 09:11 AM
Well that flap makes a natural little pocket. Just fill it up as best you can with sausage and japs or seems like that whut the man say. I double check on it and repoat back in case I have left something out of the pitcher.
bigwheel
Wheel plz explain in a little more detail.. It sounds good....
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