Don't know if this will interest anyone But I was in walmart today here in AZ. & they had short ribs for $1.84 a lb. I normally won't buy meat at walmart but these are US pork fresh not frozen look like the whole slab so I took a chance & bought 2 slabs, I know they aren't baby back or St. Louis but for the price I am going to try them.
Personally I like spare ribs. Cut off the riblets to make a St. Louis. Then I smoke the riblets but only for about 1 hour or so. Then throw it into a pot of beans to stew hours.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Personally I like spare ribs. Cut off the riblets to make a St. Louis. Then I smoke the riblets but only for about 1 hour or so. Then throw it into a pot of beans to stew hours.
I used to trim spares to SLCs but since reading/watching Aaron Franklin on ribs, I just peel the membrane, trim the edges a bit & go for it. The little cartilage pieces are easy enough to deal with when they are cooked. Unless of course you are serving them at a formal dinner where gnawing on the bone would be a breach of etiquette.
Comment