Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Trimming Spare Ribs Video (Malcom Reed/Mark Williams)

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Trimming Spare Ribs Video (Malcom Reed/Mark Williams)

    Malcom Reed has recently started a new video series called Out the Smoke in collaboration with his longtime friend, Mark Williams of Swine Life BBQ.

    One of the twelve inaugural videos is one on how to trim whole spare ribs: https://www.youtube.com/watch?v=Q6jQ3peuOmA

    It's a quick watch and very clear. I probably will never buy St. Louis cut ribs again, now that I see how easy it is to trim a whole spare.....and whole spares are about half the price of St. Louis cut!
    Last edited by Michael_in_TX; March 29, 2021, 08:33 PM.

    #2
    I'd trim my own if I could find whloe spares, but all my local grocery carries is baby backs.

    Comment


      #3
      Great video. I have done this before but not a clean as the video shows. Thanks for sharing.

      Comment


        #4
        I started buying whole spares, which I can generally get for anywhere from $1.29 to $1.59 a lb. Then I trim them and end up with SLC ribs, rib tips, and the rib sternum. Two slabs of spares give me 3 meals and the price is around $15.00

        - 2x SLC ribs - works for us and our neighbors on a saturday
        - rib tips from two racks works for my wife and I
        - 2x rib sternums make a great pot of drunken beans
        Last edited by ecowper; May 3, 2021, 11:22 AM.

        Comment


          #5
          Do what yall gotsta do, I sez

          I jus season em, pat it down nice an firm, an throw them spares in my smoker, check on em, after a bit....

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            that sternum makes a mighty nice pot o' beans Bonesy

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Yup. True Dat, Brother, an you, of all People, might happen to know I likeys me some Beans!
            Specially, when it's already done been smoked up...

            I jus bide my time, an separate em, when they's already gots em some Smoke all up in em, throw em into my beans...
            Last edited by Mr. Bones; May 3, 2021, 09:15 PM.

          #6
          It's not hard to trim spares to St. Louis cut, but does take me a few minutes per rack of ribs. And I am always left with all these scraps I don't know what to do with! If I have space, I smoke the flap meat and rib tips. Right now I have two zip lock bags full of those trimmings sitting in the freezer, from the last time I smoked 4 racks of ribs.

          I always am left wondering if I really got a deal over buying the pre-cut SLC ribs, since I feel like I am tossing several pounds of scrap that are not part of what I am cooking.

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            jfmorris either way :-)

          • Mosca
            Mosca commented
            Editing a comment
            jfmorris yep, either smoke them, or sear them first.

          • ecowper
            ecowper commented
            Editing a comment
            personally, I like some smoke on there to add to the beans. But if I'm in a hurry on a saturday, I just sear the trimmings in some bacon fat and call it good

          #7
          I’ve always struggled removing the tips.

          Comment


          #8
          Like ecowper , I buy full spares when I can find them, and use the trimmings for tips and other meals. But it’s hard to find them these days, everyone is selling semi-St Louis racks, they have the tips, flaps, and ends, but not the sternum.

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            hmmm, haven't encountered this particular phenomenon, as of yet...

          • ecowper
            ecowper commented
            Editing a comment
            I think that’s a regional thing …. Here in WA state, I can find full spares easily, but SLC only at Costco

          #9
          ecowper I've watched numerous videos for trimming spares. I suck at it. I don't know why. Other than this my knife and cleaver skills are very good.

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            Dang man, not sure how to help other than post the Serious Eats article I posted. Any idea why?

          • JeffJ
            JeffJ commented
            Editing a comment
            ecowper Maybe it's a lack of repetition. I've only done it a small handful of times. Practice makes perfect?

          • ecowper
            ecowper commented
            Editing a comment
            JeffJ my first time trimming spares wasn't pretty :-)

          #10
          I tend to buy full spares and cut them down. I do cook the rib tips too. The diaphragm flap I cook and have a mid-cook snack (cooks bonus). May try a brief smoke on the rib tips and add them to beans one of these days.

          Comment

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes

          Spotlight

          These are not paid ads, they are a curated selection of products we love.

          All of the products below have been tested and are highly recommended. Click here to read more about our review process.

          Use Our Links To Help Keep Us Alive

          Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


          BBQ And Grilling Gifts For Every Occasion


          Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.


          Is This Superb Charcoal Grill A Kamado Killer?


          The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!


          Grilla Proves That Good Things Come In Small Packages

          The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.


          A Propane Smoker That Performs Under Pressure

          The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.