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MasterBuilt 200772115 Bluetooth Smart Digital Electric Smoker, 30-Inch
Weber Original Kettle Charcoal Grill, 22-Inch, Black
Weber Spirit II E-210 Gas Grill, Red
Accessories
Char Baskets
Books
Meathead: The Science of Great Barbeque and Grilling, Meathead Goldwyn
Project Smoke, Steven Raichlen
Franklin Barbeque: A Meat-Smoking Manifesto, Aaron Franklin
Wicked Good Barbeque: Fearless Recipes From Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World, Andy Husbands and Chris Hart
Although I have always had a love for BBQ, I just bought my first smoker a couple of weeks ago. So far I have done baby backs and salmon. I just bought some spareribs today since they were on a good sale. I had to do some searching online to find out how to properly trim them. I am attaching a picture of what it looked like when I got done with them. I would like to know how I did and if there is anything that I should do differently .
Looks OK to me. Looks a lot like the one I just did last week. I did notice one small problem though, next time ya go to the store & then buy em & cut em up like that, you really ought to get more than one, but two or more wacks of Wibs! 👍 🕶
Good trim job. I usually don’t trim my spares. Just never thought too, as I either buy them Saint Louis cut already, or rock with the full slab. Maybe i’m Just lazy...
mrteddyprincess They were a hit! People didn't really know what they were looking at so went for the ribs first, then a few adventurous folk tried them and they quickly disappeared after that. lol Thanks for the suggestion.
Nicely done. I usually get St. Louis cut, however, the stores here were sold out so I went with spare ribs and trimmed them too. I’m with the others the trimmings are most assuredly for the chef. Little pieces of BBQ candy.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Looks good to me. I was just thinking this week I need to start buying spare ribs and trimming myself. The last few Smithfield SLC racks I got I have noticed they seem to be getting lazy with their trimming and they seem different. Lots of those small curvy bones at the top are left on. They also don’t have the meat flap on the back anymore. Anyone else notice this?
I got the spareribs on sale for $1.49/lb. I think it's worth doing the extra work at that price. Plus, like everyone else is saying, I'll have some nice morsels of meat to pull off and sample along the way. My smoker is preheating right now. I can't wait to get these going!
Personally, I don't see much point in buying STL ribs because the whole rack of spares is usually cheaper. But I'm a big fan of the cartilagy parts that get trimmed off when making the STL cut. I decide based on mood whether to trim and save for treats, or to just leave them on. Treat is the operational term!
MasterBuilt 200772115 Bluetooth Smart Digital Electric Smoker, 30-Inch
Weber Original Kettle Charcoal Grill, 22-Inch, Black
Weber Spirit II E-210 Gas Grill, Red
Accessories
Char Baskets
Books
Meathead: The Science of Great Barbeque and Grilling, Meathead Goldwyn
Project Smoke, Steven Raichlen
Franklin Barbeque: A Meat-Smoking Manifesto, Aaron Franklin
Wicked Good Barbeque: Fearless Recipes From Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World, Andy Husbands and Chris Hart
They are finally done. They are a hit in my house. Even my picky kids can't stop eating them! They are so much better than I can get at any restaurant around here.
jfmorris I used a Masterbuilt electric smoker. I just bought it two weeks ago and have already come to the realization that I need something bigger and better.
Well TechSmoker if you can get ribs that look as good and taste as good as those look, don't let your Masterbuilt slow you down. Use the heck out of it until you can get something bigger and better. Me - I'm on a 32 year old offset, 16 year old Weber Genesis, and 11 year old Weber Performer. I am itching for something new! Thinking of the Grilla OG (the original round one).
EdF I agree that the trimmings shouldn’t be neglected! Looks good! I love rib tips, I use a recipe that mixes apricot jelly/jam with barbecue sauce and some rub and it results in little nuggets of sweet meaty goodness!!
Looking at your finishe product, Imthink you have the hang of it. Rather than trimming the spare ribs, I try to catch the St. Louis trimmed ribs on sale which is essentially your finished product pics.
I usually do whole racks of spares on my Pit barrel, cuz I like the meat & I’m cheap, the cost is always best. The reason I cut it just like you did, is I did it on my Web-22 w/SnS. Cut in half & put in a wib wack
, then laid the wee pieces on the grill. Isn’t just great when yer kids love it? Good Job 👍 🕶!
Thinking of the Grilla OG (the original round one).
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