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ribs

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

PostPosted: Thu Sep 11 08 4:10 am    Post subject: ribs Reply with quote

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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DawgPhan
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Joined: 12 May 2005
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PostPosted: Thu Sep 11 08 4:52 am    Post subject: Reply with quote

if they dont care...I would sell them whole...
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OddThomas
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Joined: 07 Mar 2007
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Location: North Carolina

PostPosted: Thu Sep 11 08 5:22 am    Post subject: Reply with quote

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.
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SMOKESTACKS BBQ
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Joined: 18 Jun 2006
Posts: 293
Location: ozarks

PostPosted: Thu Sep 11 08 5:53 am    Post subject: Reply with quote

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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Texman
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Joined: 19 Oct 2005
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Location: Del Rio, TX

PostPosted: Thu Sep 11 08 6:05 am    Post subject: Reply with quote

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.
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OddThomas
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Joined: 07 Mar 2007
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PostPosted: Thu Sep 11 08 7:53 am    Post subject: Reply with quote

That's interesting; I'll give that a try some time Texman.
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kingconsulting
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Joined: 06 Feb 2005
Posts: 574
Location: California

PostPosted: Thu Sep 11 08 10:11 am    Post subject: Reply with quote

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

Texman wrote:
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.

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Robert King
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New Braunfels El Dorado
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Texman
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Joined: 19 Oct 2005
Posts: 831
Location: Del Rio, TX

PostPosted: Thu Sep 11 08 10:30 pm    Post subject: Reply with quote

kingconsulting wrote:


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



Yes.

Lay spares meat side down and look at the edge of the breastbone. You will notice a separation point between each rib ending on the breastbone. It’s a little sliver streak that is a semi clear seam– that’s the point you use for separation.

We first tried this separation with knife only – too time consuming.

The fastest and easiest way we have found to do this is to take a rubber mallet and a butcher knife – lay knife back a few of inches, tap a couple of times…or whack it. We’ll line up 30 spares, whack ‘em and then move to the seasoning table.

Our clients cherish chewing on the breastbone….and besides if we completely removed the breastbone we would loose a pound to sell.

The issue we were continually having to deal with in Q’ing spares was that the little end was getting done before the big end, which is easily remedied by removing and setting the little end to the side. But from a marketing standpoint it is best for us to lay a whole spare in front of a client to let them choose what they want.

The below photo, though a little smokey, will give you the idea.


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kingconsulting
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Joined: 06 Feb 2005
Posts: 574
Location: California

PostPosted: Thu Sep 11 08 11:11 pm    Post subject: Reply with quote

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
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