can someone explain this rib cut?


 
C

Chuck Tatham

TVWBB Member
Picked up a package of pork ribs at Costco. Package had 4 racks. Two of the had bones also running parallel to the rack above the ribs. What are these cuts and how do I avoid them? They taste fine of course but when cut, the cut profile of each lateral bone isn't very apetizing.
 
I believe those are spares you are describing. The bones you speak are of cartilage? If so, yes spare ribs. You can trim them to St. Louis cut if you'd like. Tasty either way.
 
The strips of horizontal bone and meat cut off the bottom of the spare are the Rib Tips. Rubbed, smoked, and chopped, they're the shining star of many a rib shack's lunch special (with fries and white bread). Sort of the burnt ends of pork. At least around Chicago...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Holat:
The strips of horizontal bone and meat cut off the bottom of the spare are the Rib Tips. Rubbed, smoked, and chopped, they're the shining star of many a rib shack's lunch special (with fries and white bread). Sort of the burnt ends of pork. At least around Chicago... </div></BLOCKQUOTE>

You got that right Steve.
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Tim
 
Some of the best flavor comes from those tips though. Position them where the thicker sides are over the perimeter of the grate. For the sake of even doneness, I prefer not to cook full spares in a rib rack on the wsm.
 
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