Jump to content

Pork infrastructure of choice  

51 members have voted

  1. 1. Pork infrastructure of choice. Choose one.

    • Baby backs
      13
    • Spare ribs
      14
    • St. Louis cut spare ribs
      24


Recommended Posts

You definitely want to eat them, preferably as many as possible.

Sent from my Pixel 3a using Tapatalk

Share this post


Link to post
Share on other sites

I’m fine with either regular spares or St Louis cut, but I’m lazy and don’t want to do any trimming, so I tend to go more towards St Louis spares. 

Share this post


Link to post
Share on other sites

I’m a big fan of country-style pork ribs. Easy to cook and are great sliced up for sandwiches using Hawaiian rolls. Stubb’s BBQ sauce is not optional. 

Share this post


Link to post
Share on other sites
Posted (edited)

It's easier to find StL cut spares than whole spares. Costco, Whole Foods, Central Market all carry them.  Added bonus: I can fit three racks on my WSM without trimming them.

Edited by Dutch

Share this post


Link to post
Share on other sites

Full spares for me.  They are easily $1 per pound less than St. Louis cut and the trimmings can be cooked separately along with the racks, or used for sausage, etc.  And I like wielding a knife.

Share this post


Link to post
Share on other sites

Regular over St. Louis for me, I don't mind trimming them myself.

 

 

Share this post


Link to post
Share on other sites
Posted (edited)
1 hour ago, jimmyjazz said:

Trimming spares -- am I just removing the flap?  Do y'all smoke that at the same time?

Franklin Pork Ribs

i found this super helpful the last time I trimmed some. Skip to about 2:30

Edited by Etexhorn13

Share this post


Link to post
Share on other sites
13 minutes ago, Etexhorn13 said:

Franklin Pork Ribs

i found this super helpful the last time I trimmed some. Skip to about 2:30

Great, thanks.  I found it interesting that he said "don't buy St. Louis cut spare ribs" and then he butchered spare ribs down to a St. Louis cut.  I'll gladly pay for that service.

Share this post


Link to post
Share on other sites
On 7/30/2020 at 1:24 PM, jimmyjazz said:

Great, thanks.  I found it interesting that he said "don't buy St. Louis cut spare ribs" and then he butchered spare ribs down to a St. Louis cut.  I'll gladly pay for that service.

This.  Makes no sense to me.  Glad I'm not the only one.

Share this post


Link to post
Share on other sites
1 hour ago, Scheiss Meister said:

Don't waste the meat

yeah.  obviously I am in no place to question franklin but seeing him toss some of those cuts kind of hurt my heart. 

Share this post


Link to post
Share on other sites

I trim them down, season the trimmings, and then put them in some open foil in the smoker.   Then I chop them into little bits and make the best damn pork fried rice.

Share this post


Link to post
Share on other sites

Full spares allow the proper rendering for the total flavor quotient. Chopping off the top chunk only makes the size of St. Louis spares more convenient, but sacrifices a great deal of flavor, and basically throws away money, because you end up paying about the same price to have a chunk of the rack removed. But I enjoy all three when done properly.

Share this post


Link to post
Share on other sites
32 minutes ago, DougO said:

And removing the silverskin is pretty much bullshit. A waste of time with nothing to gain.

You talkin' about the membrane, Clark?

Share this post


Link to post
Share on other sites

Did some Memphis ribs this afternoon without the ridiculous rub dump before serving. Outstanding. 2a1182464f738267bca63a6d89a6a36b.jpg332d7399f98c8467df05c67390bac2f1.jpg

Share this post


Link to post
Share on other sites
7 minutes ago, dcbc said:

Did some Memphis ribs this afternoon without the ridiculous rub dump before serving. Outstanding. 2a1182464f738267bca63a6d89a6a36b.jpg332d7399f98c8467df05c67390bac2f1.jpg

They look beautiful!

What’s a rub dump?

Share this post


Link to post
Share on other sites

Been working on smoking ribs and whatnot. Started with chicken and sausage. Need something to occupy my mind and sanity when in quarantine.

Pictures are from two different batches. I’m using an electric smoker and am wanting to upgrade to a pellet grill soon. Using a 3-2-1 technique. Prep with mustard, a bit of blotched apple juice and a pork rub. 3 hours at 180, create a pouch with aluminum foil and set ribs in apple juice, put honey and brown sugar on top of ribs, pouch ribs and put back in smoker for 2 hours at 225. Pull out after 2, unwrap and put homemade BBQ sauce on, back in smoker unwrapped for an hour. Let sit for 10 minutes then slice them up. I put a 5 pack of sausage on the top rack with an hour and a half left. HEB beef sausage is the shit.

Im using pecan and mesquite wood chips. It’s fun and I’m getting the hang of it.

Also, remove the membrane.

C2DE6158-CEC4-4900-BCC4-14F9F024979B.jpeg

F096DDEE-2056-4E27-B358-8CA7FDE91433.jpeg

Share this post


Link to post
Share on other sites

9.9/10.  Best ribs I've made or had.

As for the "dump"

The only time I've had ribs in Memphis, they showed up with about 2 cups of rub dumped over them. 

I've had way better ribs since then.  But as ridiculous as it was, it was tasty.

Rub I used was something a friend sent me from BBQ Bible (his looked good; so I tried it).

1/4 cup Paprika

1.25 T Brown Sugar

1.25 Tsp

Coarse Salt

Fresh Ground Pepper

Garlic Powder

Onion Powder

Cumin

Cayenne Pepper

Mustard Powder

rubbed with mustard and applied rub liberally.

Ran out of ACV.  So I used a mixture of water, white vinegar, and LA hot sauce to spritz it about once per half hour after the first 2 hours.  Added some quick, but not long lasting heat.

Smoked for 6 hours on the WSM.  Added more rub at the 5.5 hour mark. 

 

Edited by dcbc

Share this post


Link to post
Share on other sites

for the past year i've been eating my steaks/ribs immediately after they come off the grill or smoker.  i find i enjoy eating something really hot much more than i care about the juices not settling.  frankly the juices running out with each bite is pretty good eats.  

Share this post


Link to post
Share on other sites
8 minutes ago, gsoda3 said:

for the past year i've been eating my steaks/ribs immediately after they come off the grill or smoker.  i find i enjoy eating something really hot much more than i care about the juices not settling.  frankly the juices running out with each bite is pretty good eats.  

I rest my steaks between the cook and the sear. 

Share this post


Link to post
Share on other sites
2 minutes ago, dcbc said:

I rest my steaks between the cook and the sear. 

that's a good idea.  i'll try that next time.

Share this post


Link to post
Share on other sites
3 minutes ago, dcbc said:

I rest my steaks between the cook and the sear. 

This is the correct answer

Share this post


Link to post
Share on other sites
Just now, gsoda3 said:

that's a good idea.  i'll try that next time.

It's been an improvement for me.  Plus, it gives the Steaks something to do while I let the Weber Kettle come up from low temp to high temp.  Searing with the lid just cracked was another big help with getting the temp up. 

Share this post


Link to post
Share on other sites
36 minutes ago, futureman said:

you never read a hustler while taking a shit?

Well, sure, but I had no idea it would improve my rib cooks. Gonna be a LOT more ribs going down now...!

Share this post


Link to post
Share on other sites

New smoker test today. 
3-2-1 method at 250. WAY overcooked. 
A Pitt boss Vertical 5. Has a water pan. Wondering if that and foiled did the over cook. Next time will do 1 unwrapped and 1 wrapped for different times. 
 

Good news. Wife saw “back ribs” in aged beef bin and bought them. Was beef back ribs. Did 3-2-1 on them and only about 1.5 lbs of meat but damned if they didn’t taste like a very high end brisket. 

Share this post


Link to post
Share on other sites
39 minutes ago, Shaddie said:

New smoker test today. 
3-2-1 method at 250. WAY overcooked. 
A Pitt boss Vertical 5. Has a water pan. Wondering if that and foiled did the over cook. Next time will do 1 unwrapped and 1 wrapped for different times. 
 

Good news. Wife saw “back ribs” in aged beef bin and bought them. Was beef back ribs. Did 3-2-1 on them and only about 1.5 lbs of meat but damned if they didn’t taste like a very high end brisket. 

I think 3.2.1 is just too long except for the fattiest spares. Unless you are holding it at 225, maybe. My last set of spares was at 275-285 and they were 1.5-1-.5. Came out great. A little pull and not mushy at all. 

Share this post


Link to post
Share on other sites

The 3-2 at 225 is perfect.

I don't ever do a full 1 unwrapped at the end, though, it firms them up and dries them out too much for me.  More like 3-2- 0.5. 

Share this post


Link to post
Share on other sites
20 minutes ago, utee94 said:

The 3-2 at 225 is perfect.

I don't ever do a full 1 unwrapped at the end, though, it firms them up and dries them out too much for me.  More like 3-2- 0.5. 

This is what I do theses days. 
 

And to be honest, I cook them hotter than 225 most of the time. The last 30 minutes back on the smoke is key in my mind, I don’t want the bones to just slip out (that’s what she said), I like a little more fight from my meat (that’s also what she said). 

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


mpu


Football ... Basketball ... Baseball ... Other Sports ... Recruiting ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... Help ... For Sale ... Politics ... Board Discussion
×
×
  • Create New...