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bbq

On 6/18/2010 6:53 PM, wrote:
> On 18-Jun-2010, > wrote:
>
>> On 6/18/2010 4:49 PM, Sqwertz wrote:
>>> On Fri, 18 Jun 2010 20:37:45 +0000 (UTC), piedmont wrote:
>>>
>>>> Getting prepared for cooking up a 3 LB slab of spareribs Saturday.
>>>
>>> I can't even buy a slab of ribs under 4.5lbs last couple of years.
>>>
>>> Here's what I'm smoking now.
>>>
>>> -sw
>>
>>
>> A full spare is typically around 5 lbs. Then trim off the chine bone is
>> maybe what he is talking about. I have seen spares trimmed St Louis
>> style. But they charge an extra buck a pound !!! Not gonna happen for
>> me....
>>
>> BBQ
>
> I'm not paying extra for St Louis cut either. I just chowed down on some
> rib tips (Chine bone parts I guess) tonight and they were mighty fine. I
> still have some actual ribs left, but I can't say they're better then the
> tips for
> pure taste.
>

I have not qued Rib Tips. Though I should. I have used the Chine Bone,
qued it up a bit, then added to a red sauce. Was a nice experiment.
Would do it again to.

For trimming spares, GOTTA have a GOOD knife. Maybe a good shears
would work to. I used to use a never need sharpening knife. Was always
a PIA to trim spares and make them look good to. But I still didn't pay
the extra buck and buy them trimmed...

BBQ