Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: smoker pete on December 21, 2011, 05:15:02 PM
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Oddly enough over the years I somehow neglected Pork Spareribs. Like most, I have smoked my share of Pork Baby Back Ribs but never Spareribs!! All that changed when I saw Spareribs at Costco were $1.40 less per pound than Baby Back Ribs. My first batch of Pork Spareribs provided a valuable education in the art of smokin' a rack.
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/MAKSpareribs12202011/Spares1.jpg)
Should have researched how to trim Spareribs for a St Louis style rib before cooking. I have since learned that along with removing the skirt meat from the bone I should also have removed the brisket (rib tips). The resulting St Louis style ribs would have allowed the ribs to smoke/cook more evenly. Here is what the finished product would have looked like: The top piece of meat is the skirt meat, followed by the brisket or rib tips, and a rack of St Louis style spareribs.
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/MAKSpareribs12202011/ribs-StLouis.gif)
As they say ... Hindsight is 20-20 !! Removed the skirt meat, slathered the spareribs with Carolina Treet Cooking Barbecue Sauce, and seasoned them with Plowboys BBQ Bovine Bold. Not the best looking racks when you keep the rib tips connected. Have no clue why I cut the racks in half! :-\
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/MAKSpareribs12202011/Spares2.jpg)
Trimmed excess fat from the skirt meat, used some Annie's Roasted Garlic Extra Virgin Olive Oil for glue, and seasoned the pork with Head Country Championship Seasoning. Waste not - want not!
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/MAKSpareribs12202011/Spares3.jpg)
Smoked the Pork Spareribs for an hour at 180ºF with Hickory before bumping the temperature to 250ºF until the Pork Spareribs reached an Internal Temperature (IT) of 180º-190ºF.
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/MAKSpareribs12202011/Spares4.jpg)
Removed skirt meat after 3 hours at 250ºF when the IT reached 180º. Fabulous tasting tidbits ... Perfect for an Hors d'oeuvre ...
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/MAKSpareribs12202011/Spares5.jpg)
Hickory smoked (180ºF) for an hour, followed by 5½ hours at 250ºF brought the IT of the Pork Spareribs to ~185ºF ... pulled and foil tented the ribs for 20 minutes.
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/MAKSpareribs12202011/Spares6.jpg)
The money $shot ... Pork Spareribs, Briskets (Rib Tips), and skirt meat ... Turned out scrumptious ... served with baked beans and cole slaw!! Note the nice rack of what would have been a St Louis style sparerib. Removed the Brisket after the fact. Next time - St Louis style ribs.
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/MAKSpareribs12202011/Spares7.jpg)
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Ribs look darn good!!!!!! I try to buy back ribs since spares need trimming and I throw away stuff that I pay for.
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I normally trim mine St Louis style and throw the rest on the smoker. They become the cook's candy or saved for Brunswick Stew.
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Pete, great looking cook. I would love some of them any day.
Oh Smoke, you can use those trimmings in so many ways. Smoke them for a while and add to beans, greens or any thing else that needs pork. Keep the bones on them for the extra flavor of the marrow or just smoke them for a snack. I got a buddy that will vacuum pack his tips and then smoke a bunch up for munching on during football.
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Those tip smake for a great shisk-ka-bob too!
Noce job smoke!
T
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Another trick you can do with those big spare ribs that are usually on sale is to just cook them whole and make up pulled ribs for sandwiches. In my opinion, there is not a better cut of meat that comes off of that hog! I purchased these" bronto" spares all year and never paid over $1.79 a pound.
(http://img.photobucket.com/albums/v230/OldDave/DSC00736.jpg)
I did cut the big slabs in half to make them fit on the CB940X a little easier.
(http://img.photobucket.com/albums/v230/OldDave/DSC00739.jpg)
Pulling the meat.
(http://img.photobucket.com/albums/v230/OldDave/DSC00740.jpg)
Ready for use.
(http://img.photobucket.com/albums/v230/OldDave/DSC00741.jpg)
A small hogie bun loaded up with this great treat. Also dribbled on a little Blues Hog Smokey Mountain sauce.
(http://img.photobucket.com/albums/v230/OldDave/DSC00743.jpg)
Then you need a line of slaw on that sandwich.
Good stuff...
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Old Dave.....and that's why your the king of ribs.
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Old Dave.....and that's why your the king of ribs.
Amen to that Pam ★*˚°。°
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I wish Dave would adopt me.
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He will adopt you Ken..just remember you and the Smokester are a package deal!!
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I wish Dave would adopt me.
2P...did you have any of Dave's ribs..Best in the world..Pam ★*˚°。°
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Dave,
Oh Heck yea, that is some great eats. Can get those cheap all the time at Sams