ribs

SMOKESTACKS BBQ · BBQ Fan Joined: 18 Jun 2006 Posts: 293 Location: ozarks

i dont sell any spare ribs out of my vending trailer, but ive been ask by several people if i would smoke a rack of ribs for them. so what im doing is taking pre-orders for them,

?- should i trim the spares to st.louis or leave them whole to sell. thanks
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IT'S BARBECUE WITH AN ATTITUDE!!

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

if they dont care...I would sell them whole...

OddThomas · Posted: Thu Sep 11 08 5:22 am Post subject:

St. Louis style has a cleaner presentation and probably cooks a little more evenly, but full-size spares look huge on the plate and have a little more meat. I like mine whole and that's how I serve them.

SMOKESTACKS BBQ · BBQ Fan Joined: 18 Jun 2006 Posts: 293 Location: ozarks

thanks guys,

i was leaning more towards leaving them whole unless they wanted them trim. the meat guy order me 3 1/2 dwn but when the truck drop the cases of ribs off they were 4 1/2. Now im trying to find a good rib rub and glaze. thxs again michael
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IT'S BARBECUE WITH AN ATTITUDE!!

Texman · Posted: Thu Sep 11 08 6:05 am Post subject:

All we use is spares. We found the best way to get an even cook is to separate the ribs at the end of the breastbone, a couple of inches back.

OddThomas · Posted: Thu Sep 11 08 7:53 am Post subject:

That's interesting; I'll give that a try some time Texman.

kingconsulting · Posted: Thu Sep 11 08 10:11 am Post subject:

Are you saying you use full spares then cut about 2 inches down from the thick end between the bones before cooking?

Texman · Posted: Thu Sep 11 08 10:30 pm Post subject:

kingconsulting · Posted: Thu Sep 11 08 11:11 pm Post subject:

Gotcha. Thanks. I've been thinking about just using full spares as they are cheaper and less of a hassle to get.
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Robert King
DP 70
WSM
New Braunfels El Dorado