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Definately debone these babies. you can make one nice piece from each tip you remove. I treat mine like regular ribs for the rub, but then I skewer them and cook them for a couple of hours before eating them sneakily by the smoker. i usually cut them into snacks and serve the masses while...

I have done these often, as my Mother prefers them to pork ribs. I cook them like my pork ribs, about 6 hours and then a two hour foil. I follow it up with a quick glaze and sear on the gasser and follow that up with some beer!

This has been my problem with before, too. I've always stored my charcoal in the garage. Any thoughts on the possibility of drying out the charcoal? Would leaving it in the basement take care of it?

Beef ribs - I make them all the time, and sometimes I make them alone or with Pork Ribs. I have an AWESOME rub I use on both and I cook them the same time. More questions?

I have not had the same problems with tending my ribs. My bigger problem is getting my WSM to settle out at the right temp. I _never_ use any additonal liquids or foil during cooking. I think it tends to steam the ribs instead of smoke them. At the end, I will foil them for about 30 minutes...

I do Beef Back Ribs exactly like my pork ribs and cook them the same time. I like my ribs (both) a little tougher, I like to gnaw the meat off the bone, not have it fall off while buttering my corn (no dirty joke intended). Remember that Beef ribs are a quite good cut of meet - it is part of...

I debone the trimmings, and then separate them into stips and skewer them. I season and smoke them for 3 hours and then serve them to the hungry mobs threatening my smoker. They are fabulous. If I can, I steal them away to prevent having to share them.

In fact, do you know where the shrimp comes from in the seafood department? The frozen two pound bags you can buy and take home. They rip open the bags and pour them into the display case and charge you more per pound to let them 'age'. I always buy the full bag and defrost and cook as...

Mmmm, I love BBQ. Mmmm, I love chile. How can I get some smokey flavor in my chile? I guess the choices are using smokey meat or smoking my finished chile. Anyone have some thoughts for wayward Connecticut Q'er?

It is remarkable to me that with the number of ribs that we collectively have Q'd there is still so much conversation about how to do it! I'm responding primarily to Todd R's comment that his wife likes Lloyds pre-cooked and sauced ribs. We used to eat those too, until I discovered the WSM. I...

I know this is after the fact, but I always butterfly my birds for cooking. THis can greatly shorten your cooking time. on my gasser, I get a bird done in 45 to 60 minutes.

only one comment - ICK.

I was looking through the kitchen to find something to stick my thermometer into during a smoke and came across an onion. I was going to use it until I began thinking that my ribs would taste like onions. Anyone smoke anything to give the other stuff you're smoking a particular flavor?

now this is an interesting thread. I cook my spares about 5 hours and usually let them sit foiled for about an hour. Perhaps I'll try seven hours next time, and see what the difference is.

you can debone that trimming you removed from teh top and increase you're yield from a rack significantly. P

ok, here comes take two. I posted 10 photos on Alt.Binaries.Food as El Penguini. If you need more information, post it here!

ok, this isn't my best work. The pictures are quite large, so if you're not on cable, forget it. They are posted at alt.binaries.food under my pseudonym El Penguini. Don't ask. I'll try and shrink them and repost so that they aren't so obnoxious. It is worth the effort though, I got some...

Is ABF moderated? I think I might have posted my fabulous pork photos too large, so they may have gotten edited. I'm on my laptop, but I'll reduce and repost and renotify once I get on my desktop. WHo'd a though butchering pork would be so difficult. P

hmmm...what would you like to know. DId you check out the picturs on alt.binaries.food? Do you want to post your email and I'll send you the whole 'pork photo shoot' directly? P

I have developed a technique to debone the trimings from a St. Louis cut Spare Rib. Check out the series on ABF called Connecticut cut. I have more pictures and info if you are interested.P