POrk Spares

[Big T]

So I decided yesterday to smoke some pork spare ribs due to the fact that most joints and competitions I have attended served spares. Do you need to trim them? The bone only went about half-way up the rib, the rest seemed to have a white tendon(?) running the length of the rib. What is this, do you spare ribs cookers usually trim this off?

[Texana]

Only if you want to ....

You can trim it off and square it up and then you have a nice St Louis cut ...

or just cook the whole thing ...

hmmm hmmmm good

[Big T]

I was wondering about that. When I was pickin up the meat there were the loin backs ( $3.?/lb, spares (1.97/lb) and st' louis spares (3/lb). I went with the spares cause they were cheaper. So the only difference between thwe St. Louis and the spares is the trim? What can you do witht he meat you trim off, just throw it on the smoker? Is there a way to remove the tendon from the meat with out tearing it up?

[Texana]

What you do is buy the spare ... then behind the tendon/knuckle (you can feel this by pressing down on the larger ribs) take a good sharp knife and slice all the way down. You will end up with a pretty uniform rectangel when done. Down on the small rib end it can be a little shorter, but not a lot. It just depends on the rack.

This trimmed down rib is referred to as a St Louis cut. Then on the back side there is usually a brisket flap. Lift it up and trim it off. Your done.

Now you can take these trimmings and season them throw em on the smoker and enjoy them. Great pieces of meat. Some people freeze em till the get a bunch then just cook them all up. Just figure out what works best for you.

[TexLaw]

What you trim off are the "rib tips." Don't worry about taking anything out of them, either. That cartilage gives a lot of succulence to the meat. Once they are cooked, the meat comes off of that cartilage fairly easily. Yummy.


TL

[peps]

I buy the spares and only trim the "funny bone" off, its the diagonal bone on the corner of the rack. I dont trim the flap, and i cook the funny bone too, its good for a cooks treat durring cooking. you get more meat for the $$ with spares, baby backs are over rated.

[Woodman]

Save yourself alot of trouble and just leave the tips on. They won't be as "pretty" but the rack will go a whole lot further. If a person eats 3 "St Louis Style" ,they will eat two "whole." Most times I end up throwing out the tips if I trim them. Folks do not know what to do with them!

[droller]

I trim the rack St. Louis style and smoke both the ribs and the trimmings. The latter I use most often to flavor green beans (just takes a little), pintos, and white beans. Lots of other uses for those trimmings.

[Papa Tom]

Those rib tips are good eating too, or like Woody says just leave em on gives folks more to gnaw on.

[sj022698]

I trim mine. Leaving them on gives it 2 different tastes and textures. (that I don't prefer)

Also, you might think I'm all crazy but I toss the rib tips. I think they're worthless.
Around here you can buy them for pennies.

[sj022698]

What you do is buy the spare ... then behind the tendon/knuckle (you can feel this by pressing down on the larger ribs) take a good sharp knife and slice all the way down. You will end up with a pretty uniform rectangel when done. Down on the small rib end it can be a little shorter, but not a lot. It just depends on the rack.

This trimmed down rib is referred to as a St Louis cut. Then on the back side there is usually a brisket flap. Lift it up and trim it off. Your done.

Now you can take these trimmings and season them throw em on the smoker and enjoy them. Great pieces of meat. Some people freeze em till the get a bunch then just cook them all up. Just figure out what works best for you.

Very good description Texana. This would be a good pictorial. Spending the money on "st. louis style" which is usually 2x or more is absurd.

[TexLaw]

I trim mine. Leaving them on gives it 2 different tastes and textures. (that I don't prefer)

Also, you might think I'm all crazy but I toss the rib tips. I think they're worthless.
Around here you can buy them for pennies.


Toss them my direction. Lots of times, I just go out and buy rib tips. I love 'em.


TL

[sj022698]

Toss them my direction. Lots of times, I just go out and buy rib tips. I love 'em.


TL

Wow. They damn near give them away here in St. Louis

[Papa Tom]

Yeah I'm with TL sometimes I just buy the tips, love 'em..

[TexLaw]

Well, I can buy them fairly cheap, as it is. It doesn't surprise me that they are nearly free in St. Louis, since I doubt they stay on many ribs around there.


TL

[RoBear]

I trim the rack St. Louis style and smoke both the ribs and the trimmings. The latter I use most often to flavor green beans (just takes a little), pintos, and white beans. Lots of other uses for those trimmings.

We like to chop them up with a bit of sauce for a chopped rib sandwich or throw them in fried rice. Man I love those tips.

[david brace]

Here's a pretty good tutorial video (http://video.google.com/videoplay?docid=-6238927015316029304&q=trimming+ribs&total=33&start=0&num=10&so=0&type=search&plindex=5)

DB

[redneck cooker]

Did he say "Fried Lice"!!!!!!with Peeking Duck