Yet another spare rib question.

gdenby

Hi, all,[p]Just curious.[p]I just picked up a couple of slabs of pork ribs for tomorrow, and as I was about to trim them, 'ala St. Louis, I wondered: Does anyone do them whole? Are they too thick with the skirt meat still on to cook evenly? To much bone in the trimmings/tips? [p]Any info much appreciated.[p]gdenby

WessB

gdenby,
You can absolutely do em whole..or right outta the package....the ends with all of the joints aint as easy eatin as the trimmed ribs..but its all good eatin just the same...and most people that do trim them cook the trimmings right along with the ribs...its more of an appearance thing than anything else.[p]Wess

thirdeye

<p />gdenby,[p]Full slabs of belly ribs are where it's at, old skool barbecue. But you need some room and more importantly, some time. A lot of time. And some patience. Trimming them down to a rack lets you cook them in 5 or 6 hours and gives you some snacks along the way. It's better to start this way, then barbecue a whole slab later on.[p][p]Follow the link and look in the PORK section for a how-to on preparing these ribs.[p]~thirdeye~

[ul][li]Click Here[/ul]

SouthOfI10

<p />thirdeye,
Yeah, but if you don't cut them up into St. Louis, what do you snack on whilst cooking???

gdenby

gentlemen,[p]Thanks for the advice. As I was trimming the first slab down, my wife said the kids probably wouldn't be around. So I'll keep one untrimmed, don't need to cook it tomorrow, and try that next. In this case, I expect more's better.[p]gdenby

thirdeye

SouthOfI10,[p]Whatever you have on your other Egg.[p]BTW, Those ribs are just the way I like them. [p]~thirdeye~

SouthOfI10

thirdeye,
Thanks for the help in cutting them!

WessB

thirdeye,
I used your website instructions the last time I did spares...Thanks for posting it..[p]Wess

thirdeye

WessB,[p]Aw geez, you are welcome. Cutting ribs is of those things on the "do it once, and you got it" list. Do it again and it's better.[p]What are you cookin' tonight?[p]~thiredeye~[p]

WessB

thirdeye,
Actually just had carry out pizza....been a busy week...and I still have a tough time finding the right spot to trim dem ribs...can run the fingers down and find the gaps/joints, but still fight with it at the skinny end..one of these days..that said we have done baby backs almost every time...just now starting to appreciate the flavor and texture of spares..[p]Wess

thirdeye

WessB,[p]Well, at least you have access to pizza that is worthy of carry out. I don't.[p]Mrs t is on a road trip and I have a $5 bill invested in drumsticks doing a test cook. [p][p]For insurance I bought a side of salmon and some mussels, but they may have to stay on ice till after work tomorrow.[p]~thirdeye~

db

gdenby,
When I do a whole slab, I take a knife or poultry shears and cut down through the thick side. Kinda like you are cutting up a finished slab only stop cutting before you reach the rib bones. It will look like a slab with a bunch of fingers on the thick end. This will help get the thick side done before you overcook the rib side.