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Spare Ribs- Trim Or Not
GregW
Posts: 2,678
My indecision on what to cook for the 4th resulted in slim pickings at Sam's. The only ribs left were full size spare ribs.
Question is, should I cut them down to St Louis style? or cook the full spares?
I don't recall in all my years of cooking, doing spare ribs.
Comments
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https://m.youtube.com/watch?v=8MR2qFapuWI
Here’s Malcom Reed’s video for rib tips, looks pretty good if you decide to cut them -
Thank you @CigarCityEgger .After searching the forum, there seems to be a lot of spare rib discussions.Malcolm Reed always has good info.
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I cut spares into St Louis and then to rib tips,,,,,you can cook as spares and cut down after the cook....I. fk with membrane half the timeVisalia, Ca @lkapigian
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Always Stl cut here~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Thanks everyone. I will cut them down to St Louis. I do pull the membrane off.
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Membrane off. St. Louis cut.
Cook the tips differently from the slabs for variety.
Why do anything else?It's a 302 thing . . . -
Thanks @HendersonTRKing .I have cooked St Louis cuts a lot over the last couple of years, but they have always been precut. I don't normally cut them down from spares.The last dozen or so cooks have been baby backs. I changed from St Louis cut because the baby backs seem to be easier for people to eat. I have noticed the baby backs cook faster.
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I trimmed the ribs. The St Louis style ribs turned out really good. Very tender, without being completely fall off the bone, just the right amount of bite.The problem I have is, I can't ever decide whether I prefer St Louis or baby backs.I never have both for a side by side comparison.
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Sounds like a weekend assignment for the near future!
NC - LBGE -
spares won out with my familyGregW said:I trimmed the ribs. The St Louis style ribs turned out really good. Very tender, without being completely fall off the bone, just the right amount of bite.The problem I have is, I can't ever decide whether I prefer St Louis or baby backs.I never have both for a side by side comparison.Cooking on an XL and Medium in Bethesda, MD. -
I prefer full size spare ribs.
XLBGE - LBGE - Charbroil gasgrill
Wichita Kansas
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