Hiya folks...
I usually use cook babybacks when it comes to ribs but I've bought a couple of kg of these pork breast ribs - hopefully the link is showing below, sorry first post.
Am I right in thinking that this cut would alsobe known as spare ribs?
There's a fair amount of meat on the 'flap' that I guess would be trimmed off to square them for a St Louis cut. I'm not decided if I want to square them off or not.
If I did go ahead with the square, any suggestions as to what to do with the trimmings? Or just rub 'em down and stick 'em on with the ribs? If there's no bone in that part of the meat then am I right in thinking they'll cook faster?
(I'm planning 225 for 4-5 hours on a KJ classic btw - does that sound about right?)
Grateful for any advice!
Cheers
I usually use cook babybacks when it comes to ribs but I've bought a couple of kg of these pork breast ribs - hopefully the link is showing below, sorry first post.
Am I right in thinking that this cut would alsobe known as spare ribs?
There's a fair amount of meat on the 'flap' that I guess would be trimmed off to square them for a St Louis cut. I'm not decided if I want to square them off or not.
If I did go ahead with the square, any suggestions as to what to do with the trimmings? Or just rub 'em down and stick 'em on with the ribs? If there's no bone in that part of the meat then am I right in thinking they'll cook faster?
(I'm planning 225 for 4-5 hours on a KJ classic btw - does that sound about right?)
Grateful for any advice!
Cheers
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