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Squaring Off St. Louis Style Spare Ribs

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  • FireMan
    commented on 's reply
    I have never bought em any other way but full slab. Yup. Trim it yerself, win, win.

  • RolfTaylor
    replied
    I usually get St Louis (or semi St Louis) and recently picked up some Spare Ribs. I cooked em whole and then cut that section of before I cut them into individual ribs. The cartilage portion went to me as I love picking at bones and have been known to actually chew up cartilage (though I have been trained by women-folk not to do that in polite company).

    Leave a comment:


  • HawkerXP
    commented on 's reply
    Oh yeah.

  • klflowers
    replied
    I treat them like burnt ends - get them almost done, throw em in a foil pan with some sauce, finish and eat while the rack is cooking

    Leave a comment:


  • SheilaAnn
    replied
    Echoing what everyone else said about cooking them off. I love them so much. I actually buy the whole rack and trim off the tips. Hoard them until I have several pounds, then cook them all off. Serve with all kinds of fixin’s. Big hit at super bowl, when I used to throw parties.

    It’s messy, but good. Kinda like a crab boil.

    Leave a comment:


  • JeffJ
    replied
    Our local grocery store typically has the tips already removed.

    Leave a comment:


  • Dewesq55
    commented on 's reply
    fzxdoc - It really is!
    Last edited by Dewesq55; March 24, 2021, 12:42 PM.

  • fzxdoc
    commented on 's reply
    Oh golly. That sounds good.

    K.

  • IowaGirl
    replied
    Another tasty little tidbit on spare ribs is the boneless flap on some spare ribs -- not sure enough of bovine anatomy to know what it's called. I trim that flap off and season and smoke it along with the tips. It makes a nice nibble. I've cooked it flat but I've tried rolling it up and cooking it that way.

    Leave a comment:


  • JCBBQ
    commented on 's reply
    I love a good Hawaii Five-O pun. Made me grin from ear to ear.
    Last edited by JCBBQ; March 23, 2021, 10:36 AM.

  • jfmorris
    commented on 's reply
    Jfrosty27 It's been a long time since I bought them at Costco - Sam's Club is closer, and their spare rib pricing is super cheap, so I usually just get those and trim myself. Sounds like Costco is doing that to add some weight to the ribs maybe?

  • Bob's BBQ
    replied
    I've thrown them in the smoker like others have said. My dad used to season with salt and pepper, put them in a glass baking dish, cover with BBQ sauce cut with water or apple juice to thin it, cover with tin foil, then put in the oven on low heat for a few hours. Tender and delicious.

    Leave a comment:


  • Attjack
    commented on 's reply
    Once a butcher told me she prefers the tips rather than the ribs.

  • Dewesq55
    replied
    I cut them into smaller pieces then steam them with black bean sauce and chiles "dim sum style" and serve over white rice.

    Leave a comment:


  • Jfrosty27
    commented on 's reply
    I hear what you’re saying Jim. But it seems Costco is cheating on their STL’s. They leave a bit of the tips on there that I need to trim off.

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