Spare Ribs…

[Washblue]

We recently hit a special at our butcher… Well, it was more like a jackpot…
They weren’t trimmed all pretty… so I knew I’d have to finish the job…
When I had the pit hot, the other day, I threw on a rack for a test run…
When I finished, I gave the smoked, trimmings to my sister and told her they were seasoning meat…
Everything it’s been in has been top shelf!
Next time, I’m thinking I’ll eat that meat and give her the ribs…

[Jerod Broussard]

I had a neighbor with a trailer smoker across the street and all he smoked was full spare ribs.

[Washblue]

I’ve always defaulted to back ribs…
But I’m thinking I’ve got to retrain my purchasing agent..,

[Jerod Broussard]

Washblue I prefer St.Louis and so do the folks I cook for; I've got 4 racks to smoke for Turkey 🦃 Day.

[Washblue]

I had only done a few St. Louis cuts and not had the option of the full spare trimmings…

I’ve missed out, and will take advantage of that extra sweet meat from now on…

[FireMan]

Full spares are all I ever buy anymore for at least a 4-5 years. Too many goodies & cheap too.

[Washblue]

Next round, I’ll do the same… I trimmed this one in case the meat trimming finished sooner or later than the ribs…. I didn’t know how that would work out… they weren’t thin pieces like I had run in to before and wasn’t afraid of burnt ends..,

But oh! The flavor!

[Bogy]

Spares are what's usually on sale around here, and I'm fine with that.

[Rob whatever]

I’ve been cooking them Texas style, which keeps the rib-tip meat attached to the rack. That way, you don’t have to give away all the good stuff to your sister.

Rob

[Washblue]

Good point, Rob…

[RiverJeff]

The spare ribs in this area are always very thin so buy most the the BBs much meat! Although always cooked the spares complete no break down!

[JeffJ]

I struggle to get the tips separated from the racks when I've bought spares. I always try to buy St Louis cut.

[rlozinak]

I had bought spares the last time I did them, Last weekend, and fully trimed them. I left the extra meat to long on the grill and they were very dry. Live and learn

[CHNeal]

Ive always enjoyed both the cooking and the eating of spares. I only started cooking the baby backs because they allowed me to get 4 racks nicely on a Webber 22 inch. I did do a rack of spares right after I got the 26 and it realized I could cook 3 racks of spares on it no worries so its all I have done in the last year.
I will go back to the BBs to feed my crew in the spring as Ill need 12 racks done at the same time.

[Washblue]

22” kettles is why I defaulted to BB’s years ago… but I haven’t done ribs other than on the pit ever since I built it… but kept buying BB’s as a rule…
I sure enjoyed this rack and due to the price special, I have a dozen or so in the freezer…

[JeffJ]

BB's are fine but I prefer St Louis spares. I used to gravitate toward BB's when my primary option was a 22 Weber kettle as well. Now that I have other options I go with STL spares.