New Member - No St. Louis Ribs: Any advice on Spare Ribs
I'm a new member and am an OK smoking guy. With COVID I can't fine St. Louis ribs and have a birthday party for my girl. I have baby-backs and spare ribs. I'm good with the baby backs but would love advice on a rack of spare ribs that I bought at Costco.
I have a Weber rig with a smoke&sear for the baby backs. I have a Pit Barrel that I am planning for the spare ribs. Any thoughts on the Pit Barrel spare ribs?
It's really easy to trim your own St. Louis ribs. You will likely end up with a better result than what passes for SLC in the stores. The only way you can go wrong is to leave too much of the rib tips attached (no biggie), and you can just use the bones as a guide.
What do you guys do with the rib tips when you trim the spares down to St. Louis cut? I have 2 racks of spares in the freezer that I nabbed as the last ribs at Sam’s before the meat started disappearing.
In the past I always smoked the spares as packaged after removing the membrane and maybe cutting off the flap on the back.
Like has been said, the trimmings from spare ribs to St. Louis Ribs become rib tips. I usually cook the spares as is real often. May not be as pretty but very tasty
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> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
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