"Mark Filice" > wrote in message
...
> In article > , Nunya
> Bidnits
> says...
>>
>>Do you cut your own spareribs down to St Louis cut or buy them precut?
>
> I buy cryopack ribs and then trim them myself.
>
>>
>>I usually buy cryo ribs and cut them down myself to St. Louis cut, and can
>>then still use the good trimmings, like the flap, as meat seasoning for
>>baked beans or chopped and sauced. I really like the uniform shape and
>>cooking characteristics of St. Louis ribs best, even more than baby backs,
>>which to me have a somewhat hammy taste.
>>
> Baby back ribs cost more, and they don't have as much meat on them. If I'm
> going
> to take them time to smoke 'em, I might as well do the full racks.
>
> I made a dish on the smoker called Calico beans. It is 4 different kinds
> of
> beans with Bush's baked beans as the base. The recipe calls for crumpled
> bacon
> and ground beef. I made them for a party a couple of years ago--and
> everyone
> loved them.
>

I have a vertical smoker... I usually place the pot of beans in under
whatever I'm smoking... ribs, pork butt, brisket... anything. Let the
juices and grease from the meat above drop into the beans. Not the most
healthy beans you'll eat, but certainly the most delicious.

> So this time, I smoked the trimmings from the ribs, chopped them up and
> put them
> in the bean pot in place of the bacon.
>
> The beans tasted great.
>
> Mark
>