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bbq

On 6/19/2010 10:10 AM, wrote:
> On 19-Jun-2010, > wrote:
>
>> 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
>
> I cook only whole slabs of spareribs. I trim the flap meat on the back and
> strip the membrane (sometimes) and that's it. I trim the chines after
> cooking
> and let the diners (usually just me and mine) choose their own portions.
> It doesn't take much of a knife to trim spares after cooking.
>
> I usually treat the flap meat like bacon or ham and serve it with eggs for
> breakfast. (I treat the membrane like garbage and throw it in the can).
> Usually, everything else gets eaten at the table. Sometimes, however,
> some of the tips go into a pot of beans, but only after they have already
> been cooked.
>

That's a good idea to cook the whole slab, then separate the tips. I
cook the flap meat, cut up and add to beans, usually !! I say usually
because it might be the "cooks treat" during the cooking to ;-)

BBQ