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How I like to cook spare ribs and not trim them

HungryManHungryMan Posts: 3,470
edited 10:21AM in EggHead Forum
I don't like the St. Louis cut. Why trim most of the meat off the bone unless you want it for something else. I cook mine because I like meat on my ribs.

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Comments

  • vidalia1vidalia1 Posts: 7,091
    Man o man do those look tasty...maybe ribs for this weekend...thanks Al. :lol:
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  • HungryManHungryMan Posts: 3,470
    I'll UPS the leftovers. A post last week was talking about what to do with the leftover meat after trimming for the St Louis cut. I don't understand why you would take off all the meat.
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  • I'm calling the police :silly:

    You should be arrested for posting those pics early in the morning :)

    Nice!
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  • i make sausages from it, or cook it right along with the spares and eat it along with the ribs.

    kinda like the debate over a thinner steak versus a three inch thick one. to each his own.

    i just find that when we cook for guests, it's a little less "fred flintstone" to serve them trimmed. i know it's manly and all to pick up a giant rib and cradle it in frunna yer face, but there's also maybe the feeling that they are a little more presentable and easier to eat without the flap hanging off it.

    it all gets eaten anyway.

    like beef ribs. i'd rather have short ribs than an 8 inch hunk of rib. still eat the same amount either way.

    serving size is different, is all.

    reminds of a lame joke:
    guy orders a pizza and is asked "you want me to cut it into 6 or 8 pieces?" he says "make it 6. i could never eat 8 pieces of pizza"
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  • FlaPoolmanFlaPoolman Posts: 11,670
    That's how I do them most of the time Al. Pull the membrane and trim the fat and serve with extra napkins ;)
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  • Cpt'n CookCpt'n Cook Posts: 1,917
    That/those, whatever, look fantastic. I could never understand trimming them up either.

    Nice cook and photos. You could put those on a Tshirt :laugh:
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  • Jupiter JimJupiter Jim Posts: 1,625
    Pat did that picture get the atpe worm all excited?
    Jupiter Jim
    I'm only hungry when I'm awake!
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  • Jupiter JimJupiter Jim Posts: 1,625
    Al, I'm with ya on this one, all that meat and the fat too. :woohoo: Nice picture as well. Are ya gonna do some of those at the Sunshine State Fest?
    Jupiter Jim
    I'm only hungry when I'm awake!
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  • emillucaemilluca Posts: 673
    They are somewhat trimmed. The brisket bone is missing off the bottom of the first 5 ribs. That makes it easier to cut apart the first 5 ribs.
    See the first picture it is top left. That is where the brisket bones should be.

    Emil
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  • BacchusBacchus Posts: 6,019
    I've always done spares like that too Al, but most of my rib cooks have been BB's. I have to admit, the STL cut is appealing and removing the long piece of cartlidge that runs perp to the ribs would be nice. But yes saving that meat for other uses would be the thing to do.
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  • HungryManHungryMan Posts: 3,470
    I like my pizza cut into 4 pieces. Less calories.
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  • HungryManHungryMan Posts: 3,470
    No police around here!
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  • HungryManHungryMan Posts: 3,470
    I didn't figure you for the type to cut the good stuff off. on the 3 short ones (left side) I cut the knuckle's off. I call them knuckles.
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  • HungryManHungryMan Posts: 3,470
    They were on my t-shirt after eating them :laugh:
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  • HungryManHungryMan Posts: 3,470
    I won't have time. Will be selling t-shirts at this one. That should keep me busy, hopefully. At the mini-fest I can do ribs.
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  • HungryManHungryMan Posts: 3,470
    Good eye. I do cut those off since there is no meat. Makes it easy to pull those bones apart.
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  • HungryManHungryMan Posts: 3,470
    I eat it all. What ever I don't finish is the meal for the next day.
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  • Stripsteak wrote:
    "kinda like the debate over a thinner steak versus a three inch thick one. to each his own."

    Some people like THIN steaks??!! :silly:
    Who da't?
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  • NoVA BillNoVA Bill Posts: 3,005
    Nice pix.

    I'm with you I have cooked spare whole also. I just started trimming them to get experience trimming the ribs plus the trimmin's make for good snacking!
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  • BeliBeli Posts: 10,751
    Al..............OMG......I'm in ecstasy.... :silly: that last pic is the best I've ever seen for ribs.....FELICIDADES
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  • this is exactly how I do my as well, the only thing I take off a slab of ribs is that tough webbing(whatever its called)on the bone side...btw those looks fantastic
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  • THATHA Posts: 184
    yeah, that's just plain porneggraphy
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  • Just when I swore off spareribs here comes these pics. Ribs this weekend! How did you cook them? I am going to cook a rack just like this one. Flat on the grill this time. I was thinking about raised and slow at 250-275. Thoughts?
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  • Uh, excuse me? A little to "Fred Flintstone?" A :angry: nd just what is wrong with being a little "Fred Flintsone?" I am looking for a plate of ribs as big as the ones served at the drive-in! :woohoo:
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  • HungryManHungryMan Posts: 3,470
    I don't time them, but I think those cooked for four hours. I have no set way. It depends on how much time I have. I will take 2 to 5 hours to cook, really depending on how much time I have. I just raised the grid, and put foil down for a little indirect action. I started it off at 250 for an hour. Then 275 for a little while. Then I was getting hungry so I bumped it up to 350. Maybe 30 min. I lowered the temp and let it go down to 250. I only turned the ribs a few times. At the end I put a little blues hog on it. Point of my long story is I bump the temp up and down to shorten the cook time. You know when they are done when the meat pulls up on the bottom of the bone. They were nice and tender and you could pull the smaller bones out with your hand. I can cook them to mush, but I like a little firmness to the meat but it chews easy.
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