white tube-like things in spare ribs

jerryp · January 28

Anybody know what those white tube-like things are in spareribs or perhaps how to get rid of them? Thanks.

lousubcap · January 28

I'm guessing you mean the flap meat-google "trimming spares St. Louis style" and you will get a quick lesson on how to get rid of them...if I'm guessing right-if not, then I pass.

Eggcelsior · January 28

It's cartilage. Some people chew on it, others gag. Even more so, people trim their spareribs. "St. Louis-style and cut this part off, making the ribs more like loin-back ribs in terms of size. Like our underwater friend said, google "trimming spareribs" and you will get a cornucopia of websites, blogs, and youtube videos that show you how to trim them.

Or, if your like me, you buy loin backs. Otherwise, SWMBO won't eat them.

jerryp · January 28

I did trim them, apparently not high enough on the rib. I thought following the line of fat would be ok. Follow-up question, any advice on how to use all the trimmings?

Eggcelsior · January 28

Smoke them alongside the ribs. You can eat them as a snack(they will finish first) or use them to flavor baked beans or in pork tacos. I believe they are know as "rib tips". You would just need to cut the cartilage out. The rest is meat and fat.

lousubcap · January 28

+1 with Eggcelsior-Also you can use them in ABT's.

Skiddymarker · January 28

Best part of ribs is the cook's reward, the trimmed bits done with the ribs, like 'Celsior says, great snacks.

JayHawkEye · January 28

+2. Cook them, save them, and put in anything (soups, eggs, tacos, salads, etc.)

SamFerrise · January 28

Its cartilage, give it to your dog.

Dyal_SC · January 28

I like to smoke the trimmings alongside the rack of ribs. I season them just like the ribs, and usually place them on a small sheet of foil on the egg with the ribs, to keep them from falling through the cracks. After they get nice and smoky, I take them off, bag'em up and throw them in the freezer. They are delicious in a crockpot full of pinto beans, a pot full of butter beans, or baked beans.

500 · January 28

So consensus is to trim them St. Louis style. Does anyone prefer them whole?

SmokeyPitt · January 29

I tried them whole once. They are find, but the problem is the "flap" meat usually tapers at the end so it is going to be fairly dry by the time the rest of the spares get done. I ended up trimming most of them after the fact.

Personally I like to buy them already trimmed St. Louis style from Costco if I am making spares.

NibbleMeThis · January 29

I agree with the trimming them for St Louis style spare ribs.

This might be heresy, but, I like to put my rib tips in a Dutch oven and braise them so they are tender, "fall off the cartilage". I like my ribs more firm but for my rib tips, I like them shred-able since it is easier to get it all off the odd shaped cartilage.

Sometimes I use a Tex-Mex flavor profile in the Dutch oven (onions, chilies, chili powder, garlic, beer, etc) and use it for tacos, burritos, or chimichangas. Other times I might go Asian (ginger, garlic, chiles, sriracha, rice wine vinegar, etc) and use the meat for eggrolls, spring rolls, or dumplings.

@500 I started out doing whole spares on an offset but just found that I like the trimmed ribs because they cook quicker and are easier for guests to eat. Just a preference, it's all tasty pork.

NDG · January 29

I cut that whole portion off 3 slabs, froze the whole extra portion, then chopped meat off to make meatballs later. Tossed tubes.

Botch · January 29

Mmmmm, "fall-off-the-cartilage"!! :))

khristyjeff · January 30

Jim from FL posted a recipe he made up where he used trimmings for "Scotchman's red Chili". Should be able to search for it if interested. Very tasty.

Griffin · January 30

Don't forget to trim off the skirt or skirt meat when trimming your ribs. Cooks much faster then the meat on the bones. Just throw it on the Egg alongside the rack of ribs.

500 · January 30

Spares it is next time I do ribs over baby backs. Need to Google how to trim them properly. No experience with those knife skills. Thanks for the advice.

caliking · January 30

So consensus is to trim them St. Louis style. Does anyone prefer them whole?

I'm lazy. Rub the whole rack of spares, throw em on at 280- 300, indirect, then forget about them for 3.5- 4 hrs. They come out moist and delicious. No trimming, spritzing, mopping or peeking.

Have done this the last few times and there have been no complaints. When I used to trim spares, I would save the flap meat for things like stir fry. Its just much simpler to throw the whole thing on and not have to worry about the other parts taking up freezer space.

caliking · January 30

here's a vid to help out:

www youtube com/watch?v=PpJxnnVOLiM.

The rest of their site is pretty good too. Their videos are fun to watch.

Stoater · January 31

jerryp said:

Anybody know what those white tube-like things are in spareribs or perhaps how to get rid of them? Thanks.

Tapeworm. Don't eat it! Ship it to me and I will destroy it.

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white tube-like things in spare ribs

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