I normally do baby backs, but saw this on a stellar deal. $5.50 for the entire slab! Not bad, plus the kiddo loves anything BBQ so that's what we're doing. Anyway as I was tearing the membrane off the rib side, I noticed this chunky slab that had no rib on it. Looks like it could be it's own cut entirely. Help! Thanks! I'm also not an expert so if I said something dumb, I'm sorry.
by Alternative-Art6059
7 Comments
I don’t know but it better calm down….
So pigs have a pretty long torso. You get 2 types of ribs, baby back (from the loin) and spare ribs (what you have). Fear not, they are still deliscious. Spare ribs have cartilage at one end and the bones fade away on the other end. If you take that cartilage off you have st Louis spare ribs.
Spare ribs are always the way to go in my opinion. Look up how to trim for St. Louis Ribs. You get a nice even rack of ribs and some extra trimmings to use for something else.
I’ll smoke and/or braise the trimmings for carnitas, chili, beans, etc.
That’s the spare part.
Thats called bonus meat leave, it on and eat it like a caveman when it’s poked and ready.
That’s the chine bone or brisket end of the spare. Cut it off, cook it in beans.
On the back by the membrane, there’s a piece of rib “back flap”. I call it chefs choice. Trim it and throw some rub on it and smoke it with the rest of the rack. It’ll be done in about an 1-1.5 hours. That’s your treat for cooking everything else.
Oh that’s the spare spare rip