Spare ribs

[eyeguy 54]

I have not smoked these yet. Kinda like st Louis or babyback but much wider. anybody smoke them?

[eyeguy 54]

I see looking online if I buy some and trim them I can make st louis style and have a chunck left over to grind.

[updecreek]

Book mark this page. http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html

[eyeguy 54]

saw that, looks like a lot of work so I'm gonna wait till I see the st Louis style at target for 1.98. Should be soon I hope.

[updecreek]

The boneless parts of the pork ribs are the best treats ever!

[eyeguy 54]

but I like chewing off the bones...

[McGurk]

Trimming a spare into a St Louis cut rack is extra work, but not a lot (unless you are doing a dozen racks!). Most people chalk the trimming up to waste, but I sometimes trim the waste down and smoke the strips for either mid-smoke snacks or for chopping up to add to beans. There is a break-even point for buying spares with the added waste weight vs. true St Louis cuts if you just trhow the waste away, maybe about double ($2/lb spares vs $4/lb S.L.). The tri-annual Target sales do not always consist of St Louis cuts, so if you see a good deal on what you want, you might want to pick them up. I've found them to typically have spares or babybacks.

[Deitz Dittrich]

I do spares all the time.. I do the trimming my self.. I just pull the tips before the st.louis, so they dont get overdone or dried out.

[nofishfisherman]

I also trim spare ribs myself. The trim parts get the same treatment but come off earlier. I'll usually snack on them while waiting for the rest of the ribs to get done.

Best part about it is that the people who aren't doing the smoking don't usually know aboout the trim pieces so you aren't expected to share.

[eyeguy 54]

I grabbed 20 st Louis style racks at target last year during the sales. I suppose memorial day or so is the next sale. I rinse the heck out of them before I rub. Then the 2-2-1 method. Did mesquite-hickory blend on the last couple and will for sure do that again. Guests at the table smile.

[McGurk]

Well done, sir. Score 'em when you can, and serve 'em up right!