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Pork sparerib question?
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smbishop
Posts: 3,053
I am cooking spareribs today but did not trim St. Louis style and forgot to pull off the membrane. Any serving suggestions?
I am cooking indirect at 375ish, spraying with apple juice/vinegar every hour. Thinking 6 hours...
This is 3 hours in:
I am cooking indirect at 375ish, spraying with apple juice/vinegar every hour. Thinking 6 hours...
This is 3 hours in:
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
Comments
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Cook as normal, trim after the cook and serve as you normally do.
Looks good so far.
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Will do! Looking forward to my first attempt...Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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There's a now retired great BBQ'r, Billy Bones, who never bothered to remove the membrane. He said he did ramp the temperature all the way up to 400 at the end to burn them off. I've never tried. But untrimmed racks cook in the same way trimmed, just a little longer.
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Thanks!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Howdy Scott
Decent chance it will be cooked down to almost nothing. Serve as normal. Wish I was in Washington state right now! Not just to eat ribs, but cuz it's over 100 here in Virginny.
Enjoy your meal!
Chris -
It's a balmy 68 right now. Day filled with overcast, rain and bbq! Cooking the corn right now...Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Make sure you post pics of the finished product!
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When I was in Washington last year I remember the locals telling me (selfishly) to spread the word that it rains all the time out there! Enjoy the balmy weather!
Chris -
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
They look good! I'm going to cook spare ribs tomorrow -- any advice or suggestions? I normally cook baby backs, so this will be new for me.
You cooked yours at 375ish? That's a little hotter than normal, right? -
Scott, looks like you really aced the spare ribs, they look great!
I have done a lot of St Louis-trimmed spares, but not untrimmed as you've done. Now I'm envious and need to try them.
Vey well done!
:cheer: :cheer:John in the Willamette Valley of Oregon -
I meant to say 275ish, I will edit the post...They were really good. Not cutting them St. Louis style added a lot of fat to the finished product. But, I timmed after the cook as was suggested. I am going to grind up some of the left overs and try first time ABTs tomorrow!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Thanks John!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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