So I decided to opt for spare ribs instead of baby back for a little celebration I'm throwing. Spare ribs do not have too much fat to begin with, but if there are any parts that you feel will not render down properly, remove them. You are likely planning to smoke or grill the ribs. To remove the membrane, simply insert a kitchen butter knife on top of a rib bone on the small end of the rack of ribs; gently push the knife upwards to loosen the membrane. After 3 hours, the ribs will look golden brown and will have absorbed all the smoke flavor they need. Some folks even like hitting the ribs on a gas grill for a few minutes to char things up. The Open up your package of ribs, pat them dry with a paper towel, and lay them out on the cutting board with the meat side up. I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. People will ask, “How many slabs do I need for my barbecue?”. Posted by 7 years ago. The best way to cook pork ribs is the well known 3-2-1 method. Step 2: remove the membrane. If you’re wondering what to serve with rib dinners to round out the meal, know that there are so many delicious options. This method will almost guarantee you the best ribs ever! To trim a rack of spare ribs down St. Louis Style, start by lifting the flap of meat on the underside of the rack, known as the skirt, and remove this piece by cutting as close the bone as you can with a sharp knife. How to Trim Ribs. Spare ribs typically arrive in a cryovac sealed pack from the processing center. Method of cooking: I'm dry brining right now until tomorrow morning. Some of my favorites include bourbon-glazed, sticky Asian, jerk spiced, hoisin ginger… you get the picture. Knowing how to cut your own spare ribs is a good skill to have for many styles of cooking such as barbeque and some Asian cuisines. A trimmed spare takes about 5. 5. share. Find the spot where the bones end, and cut a straight line from one end of the ribs to the other. The peritoneum is thicker near the backbone, so it's more important to remove it from back ribs, which come from high up on the back, than spare ribs, which come from the … If a rack of ribs is improperly cooked, it can be tough and dry. Closely look at your ribs; trim off any dangling meat or excessive fat. If you want to use a rub you'll have to let the ribs sit overnight. Also, avoid ribs that have been “enhanced”, meaning they have been pumped up with an added solution (mostly water and salt). I changed the seasonings and increased the cooking time and I have been very pleased with them every time. Your newly trimmed rack of spare ribs is now three pieces of meat. They do contain more fat but remember, fat equals flavor! How to Spatchcock and Smoke a Whole Chicken. 20 thoughts on “Cleaning Spareribs” I don't really care about presentation just good meat. Pork ribs are my absolute favorite meat to barbecue; I mean come on, who doesn’t love ‘em? As my wife always says, “It’s all about the flavor!”. A lot of resources say to trim the Sternum and flap as well as the skirt. How to trim Pork Ribs, competition style. Once you know how you want your ribs, preheat your grill or oven to 225 °F. A full spare rib rack is comprised of these four parts: The sternum; The rib tips; The membrane; The skirt You will need a dull knife to get to work on the ribs. Archived. If you want classic barbecue ribs, use a rub heavy on brown sugar, paprika, salt, and pepper. A lot of resources say to trim the Sternum and flap as well as the skirt. To prevent unwanted chunks of burnt crud, trim any big flaps and nodules of fat and random sinew. So I decided to opt for spare ribs instead of baby back for a little celebration I'm throwing. You can never go wrong with any of the summer classics , like baked beans, corn on the cob, pasta salad, or potato salad; they’re some of the very best side dishes for ribs . I make my own and I think this is the most common recipe + Cayenne: a. Spare ribs are meatier, the bones are larger, flatter. You can also fit more into your smoker, either by using a rib rack or rolling the slabs. A few racks have had a loose boneless flap of what I think are the muscles of the diaphragm (anatomy is not my strong suit). She's a live fire cook, author, meat specialist and Meat Science grad student. The rack should be a nice rectangle shape when done. RIBS! Turn the rack with the meaty side down and identify the membrane that runs across the length of the rib bones. Spares are less expensive than baby backs and will take a little more cooking time to make them tender. Even portions - Each rib will be the same size. If you’re new to smoking pork ribs, no matter what style, the first thing you need to do is remove the membrane. No one seemed to care about the ribbon of silverskin glued to the back of some ribs; it did not interfere with their enjoyment. Place the sealed ribs back on the smoker for another 2 hours. Open up your package of ribs, pat them dry with a paper towel, and lay them out on the cutting board with the meat side up. The key to trimming spare ribs properly is getting to grip with all the parts that make up the rack. To prepare beef ribs, start by removing the membrane so you don't wind up with chewy meat. Particularly with baby backs, don’t choose slabs that have exposed bones, known as “shiners”, as they were cut too close to the bone and may fall out during the cooking process. Do You Trim Spare Ribs? 13. This method also applies for St Louis, spare, and baby back ribs, as well as other meats, like beef short ribs, and boar. Not to mention, cutting your own ribs saves money, as pre-cut ribs bought at grocery stores tend to be more expensive. Closely look at your ribs; trim off any dangling meat or excessive fat. After you pull the membrane, you'll see a thin layer of fat and some chunks. If you need to rotate things on your smoker, you can throw wrapped ribs on a baking sheet and place it in a preheated oven at 200°. There’s just something about picking up a rib with your fingers and chewing all that meaty, smokey deliciousness. 2. As for the other pieces, these are great morsels of meat that you can use in other dishes (on some racks this is actually a lot of meat). Another thing to look for when buying ribs is to avoid shiners, which are ribs that have the bones exposed. Step 3 (optional):remove the flap. Making the best ribs ever starts with knowing what to look for when buying them. Flip the meat over and do the same on the other side. The thing that I love most about ribs is their ability to handle almost any type of flavor or spice, from a traditional barbecue rub to ones that have been glazed. Faster cooking times - An untrimmed spare rib takes me about 6 hours to get smoked right. I do this for a couple of reasons. They are called that because they are smaller in size compared to the larger spare ribs. It’s something most pitmasters and rib lovers everywhere prefer not to eat as it’s tough, stringy, and just not appetizing to chow down on. It’s just a little hassle because you have to trim. But if you’re one of the regulars, he probably does it for free. Bottom line: I have … Close. If it tears, just repeat the process until it is all removed. How to Trim Pork Spareribs Into a St. Louis-Style Cut with Malcom Reed HowToBBQRightTo save money, trim your own Pork Spareribs into St. Louis Cut Ribs. You’ve probably experienced this in sub-par restaurants plenty of times! I bought a huge slab of ribs with a lot of meat hanging off the end. I always suggest one slab of baby backs will feed two adults. Liberally season the rack of ribs on both sides and place onto the baking sheet. Step 3: Trim the rib There are literally a dozen different ways to do this, depending on how confident you are in your cutting abilities. Now we are almost there! Trim the excess fat from the ribs. Find the longest bone and trim a straight line from that point along the top of the rack. Look no further! 1. Yes, a little. I'm just wondering is this mostly from a convenience standpoint or is this a big no-no and why? Let’s start with baby back ribs: they are cut from where the rib meets the spine, at the top of the pigs back. They are the same thirteen ribs, just down lower on the pig by the belly. Next, slide the handle of a spoon under the membrane on the back of the rack, grab it with a paper towel, and peel it off. Your ribs will cut perfectly then and cook more evenly. I have seen some people cut this off right at the bone to get St Louis style ribs. When it comes to spare ribs, I always figure one slab for three people, just because they are larger and meatier. The pigs today are bred to produce very uniform and tender meat. The USDA does not grade pork the same way it does beef. Grab the membrane with a paper towel and slowly pull it toward the opposite end of the rack. Prepare the … I like to season my ribs an hour before they go on the smoker. A rack of spare ribs is made up of more than just the ribs, but a number of other parts that you’ll need to know in order to be able to cut them. Let me know if this is best sub for this. I usually do one, sometimes two racks at a time, so I don't usually have a lot of bits 'n pieces to deal with. He started as an apprentice meat cutter and over the years has worked his way up as a meat manager, meat buyer, and even owned his own meat market. With the rack laying on the meat side, simply sprinkle the rub on to the entire rack making sure you don’t miss any areas, even the sides of the ribs. You can use back ribs (baby backs are when back ribs weigh less than 1-3/4 lbs). Being a butcher, I am always helping people out with their meat purchases. The first bit is always the hardest! Feel around for the longest bone (it’s usually the fourth bone) and make a small cut there as a guide. They are lean, tender, and the most popular, so that equals the most expensive. Most restaurants use spare ribs. To trim the rib square, you’ll need to figure out where to make the long cut down the rib. So maybe I should explain what St. Louis ribs are and why they're worth all this trouble: Pork ribs are divided into two main sections: the spareribs and loin-back ribs. Contrary to what you might think, baby back ribs are not from a baby pig. Before you do anything, remove the membrane from the bone side of the ribs. Spare ribs generally come in a cryovac pack straight from the processing plant and require a little bit of trimming at home before they are ready to hit the smoker. Jess Pryles is a full fledged Hardcore Carnivore. You want the meat to fully cover every bone of the slab. Share this. Next, turn the ribs over to remove the membrane covering the rib bones. I use spare ribs. If you are cooking on a grill or smoker, the membrane will prevent the ribs from fully absorbing the smoky flavor. Step 1: Give your ribs a good rinsing off. Being around meat all day has sparked and heightened Mark’s passion for grilling and barbecuing over the years. Mark Holzkopf has been in the meat business for over thirty-five years. Next, lay down a double sheet of heavy-duty aluminum foil and place each slab separately in the foil, meat side down. If you are using spare ribs, it is always best to remove the chine bone running along the top. How to clean your spareribs. A trimmed slab provides the benefits of uniform texture and doneness. Don’t use anything sharp because it’ll easily pierce or slice the skin, making it much harder to remove. We eat the sections of rib tips at the dinner table, same as ribs with bones. Trimming spare ribs is an important step in the smoking process. Now it’s time to apply your favorite dry rub. Step 4 (also optional): trim your ribs. Once your barbecue pit is up to temp (225 degrees) place the seasoned racks on the smoker, bone side down, for 3 hours. Some competition cooks trim off a bit of the meat where it is thick, in order to make the slab uniform so all the ribs are cooked to exactly the same doneness. Need help with how to prep ribs, how to smoke ribs, or which ones to buy? There are thirteen ribs on a rack, they have curved bones and are shorter on one end due to the natural tapering of a pig’s rib cage. Next are the spare ribs. (Currently 9/2011 $2.49/lbs spare and $3.99/lbs back at Costco) 2. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. Not to be confused with spare rib roast (a large joint from the shoulder of the pig) they are usually sold as a whole rack, or cut into individual ribs that have been trimmed. Next, square the ends and sides up. Learn the tricks to trimming pork ribs into a neatly rectangular rack, St Louis cut, perfect for competition barbecue: By Jess Pryles. Again, you have to pay for it. Peel it off using a paper towel to eliminate slipperiness. Why don't they just prepare it with the ribs and eat it? Don’t worry, though – there will still be plenty of fat for flavor and juiciness. First, make sure your workstation and cutting board are large enough to handle the amount of ribs you are cooking. You are also trying to trim any excessively thick portions. What do you do with the extra meat you trim off of spare ribs? I am making pork spare ribs in the oven and I have not done this before. I've got a "smoker" but might just cook low and slow in the oven for convenience sake. With a sharp filleting knife, cut and scrape some of the excess off and trim excess fat from the other side too. If you have purchased a full slab of spare ribs, you will now want to trim it down. Chef David Payne demonstrates how to trim spare ribs into St. Louis Style ribs.For more information visit www.charbroil.com Just before sealing them up tightly, I like to pour a little apple juice in to help steam the meat to become tender. Pork is inspected for “wholesomeness”, meaning it has been inspected and passed from visible disease and is safe to cook and consume. I'm definitely going to clean the underside and get rid of the white membrane because that will get tough. When looking for ribs at your local butcher shop, or market, make sure they have an even layer of meat across the rack. The last cut you want to make is separating the rib tips. You certainly don't want to buy a slab that has a large amount of meat on one end and little to no meat on the other. Our Redwood rub is perfect here and pairs great with most bbq sauces. So be sure to check the label! Why do they trim it off? Report Save. First, make sure your workstation and cutting board are large enough to handle the amount of ribs you are cooking. Rub. Our inhouse butcher Mark Holzkopf breaks down everything you need to know about one of the best cuts of pork known to man. It's obvious, but it should be mentioned. This is the foolproof method for fall-off-the-bone tenderness, especially spare ribs. Mark enjoys using his expertise as a butcher to help spread more knowledge about meat, tips on buying, grilling, and smoking those prime cuts! Now you have a perfectly trimmed rack of St. Louis-style spare ribs.Ok, Ok…. You can also ask him to trim the spare ribs down to the St. Louis style. When you invest time in rib preparation, a spare rib slab is transformed into a gorgeous rack of ribs that cooks evenly and is easily sliced into one-rib sections. Don’t be tempted to put an untrimmed rack of spare ribs in your smoker. So here are the questions: 1. Even cooking - Spare ribs are irregularly shaped and unless trimmed, the tapered end will be more cooked than the wide end. Trim the rack of spare ribs from any excess fat, pat them dry with a paper towel. While there may be a sense of primal delight, a little prep goes a long way. Remove the ribs from the foil and place them back on the smoker, meat side up, and hit them with your favorite barbecue sauce or glaze for 1 more hour. Alternately, you can apply barbeque sauce while cooking. Everything you need to figure out where to make the long cut down rib... They are called that because they are smaller in size compared to the other side as. 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