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SMOKESTACKS BBQ BBQ Fan

Joined: 18 Jun 2006 Posts: 293 Location: ozarks
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Posted: Sep 11 2008 Post subject: ribs |
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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 _________________ IT'S BARBECUE WITH AN ATTITUDE!! |
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DawgPhan BBQ Super Pro
Joined: 12 May 2005 Posts: 3444
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Posted: Sep 11 2008 Post subject: |
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if they dont care...I would sell them whole... |
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OddThomas BBQ Super Pro
Joined: 07 Mar 2007 Posts: 2010 Location: North Carolina
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Posted: Sep 11 2008 Post subject: |
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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 BBQ Fan

Joined: 18 Jun 2006 Posts: 293 Location: ozarks
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Posted: Sep 11 2008 Post subject: |
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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 _________________ IT'S BARBECUE WITH AN ATTITUDE!! |
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Texman BBQ Pro
Joined: 19 Oct 2005 Posts: 831 Location: Del Rio, TX
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Posted: Sep 11 2008 Post subject: |
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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 BBQ Super Pro
Joined: 07 Mar 2007 Posts: 2010 Location: North Carolina
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Posted: Sep 11 2008 Post subject: |
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That's interesting; I'll give that a try some time Texman. |
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kingconsulting BBQ Pro

Joined: 06 Feb 2005 Posts: 574 Location: California
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Posted: Sep 11 2008 Post subject: |
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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. |
_________________ Robert King
DP 70
WSM
New Braunfels El Dorado |
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Texman BBQ Pro
Joined: 19 Oct 2005 Posts: 831 Location: Del Rio, TX
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Posted: Sep 11 2008 Post subject: |
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kingconsulting wrote: |
Are you saying you use full spares then cut about 2 inches down from the thick end between the bones before cooking?
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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 BBQ Pro

Joined: 06 Feb 2005 Posts: 574 Location: California
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Posted: Sep 11 2008 Post subject: |
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Gotcha. Thanks. I've been thinking about just using full spares as they are cheaper and less of a hassle to get. _________________ Robert King
DP 70
WSM
New Braunfels El Dorado |
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