Spare ribs generally come in a cryovac pack straight from the processing plant and require a little bit of trimming at home before they are ready to hit the smoker. Spare ribs are meatier, the bones are larger, flatter. While there may be a sense of primal delight, a little prep goes a long way. If you are using spare ribs, it is always best to remove the chine bone running along the top. Share this. It’s just a little hassle because you have to trim. First, make sure your workstation and cutting board are large enough to handle the amount of ribs you are cooking. Now it’s time to apply your favorite dry rub. The pigs today are bred to produce very uniform and tender meat. A lot of resources say to trim the Sternum and flap as well as the skirt. Some of my favorites include bourbon-glazed, sticky Asian, jerk spiced, hoisin ginger… you get the picture. After you pull the membrane, you'll see a thin layer of fat and some chunks. You can use back ribs (baby backs are when back ribs weigh less than 1-3/4 lbs). Alternately, you can apply barbeque sauce while cooking. Our inhouse butcher Mark Holzkopf breaks down everything you need to know about one of the best cuts of pork known to man. If you have purchased a full slab of spare ribs, you will now want to trim it down. Open up your package of ribs, pat them dry with a paper towel, and lay them out on the cutting board with the meat side up. Archived. Pork ribs are my absolute favorite meat to barbecue; I mean come on, who doesn’t love ‘em? Need help with how to prep ribs, how to smoke ribs, or which ones to buy? Learn the tricks to trimming pork ribs into a neatly rectangular rack, St Louis cut, perfect for competition barbecue: By Jess Pryles. If you need to rotate things on your smoker, you can throw wrapped ribs on a baking sheet and place it in a preheated oven at 200°. If you’re wondering what to serve with rib dinners to round out the meal, know that there are so many delicious options. To trim the rib square, you’ll need to figure out where to make the long cut down the rib. I'm just wondering is this mostly from a convenience standpoint or is this a big no-no and why? It's obvious, but it should be mentioned. When it comes to spare ribs, I always figure one slab for three people, just because they are larger and meatier. 13. She's a live fire cook, author, meat specialist and Meat Science grad student. We eat the sections of rib tips at the dinner table, same as ribs with bones. Mark Holzkopf has been in the meat business for over thirty-five years. Rub. 2. The first bit is always the hardest! People will ask, “How many slabs do I need for my barbecue?”. Flip the meat over and do the same on the other side. So be sure to check the label! Next, square the ends and sides up. You are likely planning to smoke or grill the ribs. A trimmed spare takes about 5. Next, lay down a double sheet of heavy-duty aluminum foil and place each slab separately in the foil, meat side down. Also, avoid ribs that have been “enhanced”, meaning they have been pumped up with an added solution (mostly water and salt). You are also trying to trim any excessively thick portions. You certainly don't want to buy a slab that has a large amount of meat on one end and little to no meat on the other. Trimming spare ribs is an important step in the smoking process. Spares are less expensive than baby backs and will take a little more cooking time to make them tender. Report Save. Trim the excess fat from the ribs. Chef David Payne demonstrates how to trim spare ribs into St. Louis Style ribs.For more information visit www.charbroil.com Being around meat all day has sparked and heightened Mark’s passion for grilling and barbecuing over the years. Don’t worry, though – there will still be plenty of fat for flavor and juiciness. Trim the rack of spare ribs from any excess fat, pat them dry with a paper towel. I usually do one, sometimes two racks at a time, so I don't usually have a lot of bits 'n pieces to deal with. You can also fit more into your smoker, either by using a rib rack or rolling the slabs. They are called that because they are smaller in size compared to the larger spare ribs. Step 2: remove the membrane. Place the sealed ribs back on the smoker for another 2 hours. Now we are almost there! I have seen some people cut this off right at the bone to get St Louis style ribs. So I decided to opt for spare ribs instead of baby back for a little celebration I'm throwing. I don't really care about presentation just good meat. Being a butcher, I am always helping people out with their meat purchases. First, make sure your workstation and cutting board are large enough to handle the amount of ribs you are cooking. What do you do with the extra meat you trim off of spare ribs? The peritoneum is thicker near the backbone, so it's more important to remove it from back ribs, which come from high up on the back, than spare ribs, which come from the … Your ribs will cut perfectly then and cook more evenly. To remove the membrane, simply insert a kitchen butter knife on top of a rib bone on the small end of the rack of ribs; gently push the knife upwards to loosen the membrane. Not to mention, cutting your own ribs saves money, as pre-cut ribs bought at grocery stores tend to be more expensive. I bought a huge slab of ribs with a lot of meat hanging off the end. It’s something most pitmasters and rib lovers everywhere prefer not to eat as it’s tough, stringy, and just not appetizing to chow down on. They are lean, tender, and the most popular, so that equals the most expensive. Find the longest bone and trim a straight line from that point along the top of the rack. So maybe I should explain what St. Louis ribs are and why they're worth all this trouble: Pork ribs are divided into two main sections: the spareribs and loin-back ribs. Before you do anything, remove the membrane from the bone side of the ribs. Not to be confused with spare rib roast (a large joint from the shoulder of the pig) they are usually sold as a whole rack, or cut into individual ribs that have been trimmed. Faster cooking times - An untrimmed spare rib takes me about 6 hours to get smoked right. Prepare the … (Currently 9/2011 $2.49/lbs spare and $3.99/lbs back at Costco) 2. Don’t use anything sharp because it’ll easily pierce or slice the skin, making it much harder to remove. How to Trim Pork Spareribs Into a St. Louis-Style Cut with Malcom Reed HowToBBQRightTo save money, trim your own Pork Spareribs into St. Louis Cut Ribs. A lot of resources say to trim the Sternum and flap as well as the skirt. Even cooking - Spare ribs are irregularly shaped and unless trimmed, the tapered end will be more cooked than the wide end. Remove the ribs from the foil and place them back on the smoker, meat side up, and hit them with your favorite barbecue sauce or glaze for 1 more hour. How to clean your spareribs. Making the best ribs ever starts with knowing what to look for when buying them. Now you have a perfectly trimmed rack of St. Louis-style spare ribs.Ok, Ok…. Turn the rack with the meaty side down and identify the membrane that runs across the length of the rib bones. This method also applies for St Louis, spare, and baby back ribs, as well as other meats, like beef short ribs, and boar. How to Trim Ribs. I like to season my ribs an hour before they go on the smoker. Knowing how to cut your own spare ribs is a good skill to have for many styles of cooking such as barbeque and some Asian cuisines. To trim a rack of spare ribs down St. Louis Style, start by lifting the flap of meat on the underside of the rack, known as the skirt, and remove this piece by cutting as close the bone as you can with a sharp knife. I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I make my own and I think this is the most common recipe + Cayenne: a. A rack of spare ribs is made up of more than just the ribs, but a number of other parts that you’ll need to know in order to be able to cut them. Grab the membrane with a paper towel and slowly pull it toward the opposite end of the rack. Some competition cooks trim off a bit of the meat where it is thick, in order to make the slab uniform so all the ribs are cooked to exactly the same doneness. Again, you have to pay for it. If it tears, just repeat the process until it is all removed. To prevent unwanted chunks of burnt crud, trim any big flaps and nodules of fat and random sinew. 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