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Meatiest Spares I've Seen

Helluva EngineerHelluva Engineer Posts: 63
edited 11:44PM in EggHead Forum
I got a package of spares from Sams that contained 3 slabs of the meatiest ribs I've seen. I had to fold some of the end meat over onto itself to make the ribs fit on the LBGE. I saw a post recently in which someone here trimmed their spares. I didn't read in detail but what is the benefit of trimming? How is the trimmed meat usually prepared?

Also, I came across a site a while back that sold the custom handles. Can someone point me back to that site? I meant to bookmark it but failed.

A detailed write-up on these ribs is here.

I rubbed a slab with DP Raging River, one with Grillmates applewood rub, and one with a combo of the two. I stuffed the meaty ribs into the inverted v-rack without doing any trimming and cooked using the 3-1-1 method.
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The left-overs re-heated a few days later.
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Comments

  • BoroBGEBoroBGE Posts: 30
    The only benefit to trimming is really just a prettier presentation. When feeding family and friends, I dont see a reason to trimming.

    They look great! Costco has some good ribs too I have found.
  • BoroBGEBoroBGE Posts: 30
    BTW are you a tech guy? Live in GA?
  • pcipci Posts: 249
    Those look great for spares I usually go 3-2-1
  • ShedFarmShedFarm Posts: 499
    The custom handles you're looking for may be found on http://www.lawnrangerbbq.com
    BJ (Powhatan, VA)
  • RascalRascal Posts: 3,443
    Did the label include any info on 'additives'? Smithfield, Hormel, and others use injectants to lengthen shelf life and flavor their products. Be aware and read the ingredients labels!!
  • Yes I am, I live near Buckhead in Atlanta.
  • Perfect, thanks for the link!
  • I am usually a pretty good label checker but I think I missed this package of ribs. I will check them out next time I am at Sams. thanks
  • BoroBGEBoroBGE Posts: 30
    Cool. I am in Roswell. I work with a lot of guys from Tech. What year did you graduate?
  • Graduated Aerospace Engineering in December 2007. I work in Norcross now.
  • thirdeyethirdeye Posts: 7,428
    DSC08475a.jpg

    The trim is usually just cooked alongside the rack, or you can save a bunch of it for another barbecue. Other than the fact that a rack might present better than a slab, the racks are easier to cook, and take less time.


    DSC00266a.jpg

    DSC00284a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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