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SpareRib question
Just got me some nice spareribs. I read online that in order to turn them into St Louis ribs you need to " remove the rib tip and also the skirt flap".
Ummmm, what does this mean? LOL
Comments
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See if this helps---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Awesome video, thanks! Looks like he took off a lot of meat.XL bge, Mini max & 36 BS Griddle.
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Don't get rid of the meat you trim. See this recent post:---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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NICE, even better! I appreciate the info.XL bge, Mini max & 36 BS Griddle.
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Other options for the flap meat are cook's treat or add to bbq beans. They cook up very well-test for doneness with a toothpick-probe each piece and no reisitance in either direction and you are finished.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Guess its supposed to look like thisXL bge, Mini max & 36 BS Griddle.
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looks like you got it, i just loaded up on spares at 1.99 a pound, i use the tips for chili usually. its pretty solid too keep around. not a bad cook either, the cook faster great mid cook snack.
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Okay... fess up... you've done this before; right?---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Whats that, trim the ribs up?XL bge, Mini max & 36 BS Griddle.
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EggHeadinFlorida said:Whats that, trim the ribs up?---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Thanks man.. Ive mostly cooked baby backs, but wanted to try spare ribs. Upon searching the web for cooking ideas, I came across "remove the rib tip and also the skirt flap" and had no clue WTF they were talking about LOL... But your links helped me out It took me about 20min to trim her up. They have been In the fridge for about 16hrs seasoned with rub. Just a few more hours to go before its cook time.
XL bge, Mini max & 36 BS Griddle. -
Great! Don't forget to include pics of the results.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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With all the extra meat that I had cut off do I simply cook it with the spareribs as well?XL bge, Mini max & 36 BS Griddle.
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You trimmmed them up nicely. With practice and a good knife, you'll knock that down to just minutes. Smoke them alongside the ribs, they won't take nearly as long, especially the flap. Pull when done and munch on them or save for a "McRib" Sandwhich.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I've made a sort of pork burnt ends with the spare's trimmings. A delicious appetizer while you wait on the ribs to be done.LBGE with a massive wish listAthens, Ga.
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There she is all rubbed up waiting to go on the grill.
I put the slab and skirting on the Egg about 1 hour ago. I just opened the egg to take a peek to see how the meat was coming along especially the smaller pieces of skirting. Internal temperature on the skirting is at 175ish. The actual sparerib itself is pushing about 158deg. The grid temperature is at 250° and holding. I was expecting the sparerib to be done in approximately 5 hours, not around 2hrs. Is something wrong here? Yes, Im cooking on indirectXL bge, Mini max & 36 BS Griddle. -
I have had St Louis ribs finish in around 3 hours (250*F on the dome so about 230-240 at the grid) or five hours+. Each slab is different-to best determine finished-use the bend test-pick up the slab by one end and if it bends around 90* it is finished. Another test (and one for the flap and skirt meat) is the toothpick test-in and out with no resistance in the thickest part of the rib and they are done. Looks good!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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DAMNIT, that sucks.. So on this track I will have ribs done in the next 45min or so.. Guess I can foil them for 3 hrs LOL.
Thank for the input. Ill try the tooth pick test here shortly and report back.
#(#(@_)$&%%@^$)%$&%^$($)%&*()@_#*(*$()@*#)@_#(*$
:-OXL bge, Mini max & 36 BS Griddle. -
I wouldn't worry too much about the temp reading on this cook. Ribs are one exception to "cook to temp"...it is hard to get a good reading. Keep cooking them until they pass various test (the bend test, meat pulling back from bones, toothpick slides in and out like buttah).@Cazzy had a great post the other day that shows some great looking spares:Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I hope you were in one if the small dry parts of the State today. I am not=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
SmokeyPitt said:
XL bge, Mini max & 36 BS Griddle. -
thetrim said:I hope you were in one if the small dry parts of the State today. I am not
XL bge, Mini max & 36 BS Griddle. -
Very impressive. Nice work. St Louie's are my favorite.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Temp is around 180ish. All sugared and honeyed up. Time for a foil and back on the Egg for a bit longer!XL bge, Mini max & 36 BS Griddle.
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Bend test passed LOL. All sauced up and back on the egg!XL bge, Mini max & 36 BS Griddle.
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Sweet literally sweet looking ribs. Nice job! Way to represent the Sunshine State
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Ready to eat! BAM!!!XL bge, Mini max & 36 BS Griddle.
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They were a little over cooked, but the taste was awesome!XL bge, Mini max & 36 BS Griddle.
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