First Smoke - Which ribs am I smoking?


 
M

MatjazKocijancic

New member
Hi guys,

my Maverick thermometer came in the mail today (about a week sooner than I expected). It was the last missing puzzle so I can do my first smoke tomorow. I decided to go with ribs since I have had my eyes set out on them from the first time I started thinking about BBQ. Tomorow is a holiday so I had to get my ribs today. I knew it was going to be problematic since Slovenian butchers don't know "baby back", "spare ribs" etc... So I went there and tried my best at explaining to them what I want. They didn't quite understand(showed them some pictures but still no idea), so I ended up on the phone with the head butcher who had an idea but still not quite. I also don't really know what to go for exactly, so at the end they wheeled in half of a pig and I basically showed them how to cut the ribs to my best knowledge :) So this is what I have at home now for my first smoke http://imgur.com/a/vsBXq

Can somebody please help me "identify" my slab so I can follow the right guidelines for my first cook :) Are there maybe any videos or guides as to how to cut different slabs of ribs so I could figure it out with my butcher and then have him do all my barbecue cuts (I suspect the same issues will arise with brisket, butt, etc...)

Tomorow is the big day of my first smoke, so wish me luck. Will post pictures of the process.

Regards,

Matjaz
 
Hi Matjaz,

Although kinda expensive, the most complete information can be found at the North American Meat Association. http://meatassociation.com/
I have the Meat Buyers Guide which is very helpful. Their on-line version is also interesting, but is not cheap.
There maybe other sites that have as much information, but I have yet to find one.

Wishing you the Very Best Cook ever !!!

Noticed in your message in the Introduce Yourself section, ie "it is a good option for entry level BBQ enthusiasts" ... More and more professional BBQ teams are using the WSM and are winning, big time !
Difference between those massive, tricked out log burners and the WSM is ... the additional cooking area and the massive price difference ;) Otherwise, both can turn out top notch BBQ.

ps... my grandparents were married at the church on Lake Bled in the very early 1900s.

Bob
 
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I can't imagine you'd go wrong just cooking them like spare ribs....maybe do a 3-2-1 ? They look nice and meaty.
looking forward to the pictures when you smoke em.
 
Ditto on the St Louis Spares but with a piece of the trimming still on below the smallest rib (small triangle of meat). http://www.virtualweberbullet.com/meatcharts.html

Here's a prep video: http://youtu.be/VYMNLMQmM4s

I'd go 3-2-1 on them: http://virtualweberbullet.com/rib5.html

You can trim that piece off or leave it. If you trim it go ahead and cook it as a cook's treat or for use in other dishes such as beans or tacos or nachos.

Be sure to take a rib to your butcher after cooking so he'll understand why you're are doing this. You'll have a life long relationship and get the best deals.

I look forward to your cook.
 
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Just curious, how are ribs traditionally prepared in your region? Are they individually cut and grilled or slow cooked?
 
Thanks for all the input guys! As I am writing this, I have a chimney going to start my smoke, and I am super excited! :) Upon your suggestions I decided to go with 3-2-1 method... I will definetely digg into the literature on meat cuts and improve as time goes by...

Regards,

Matjaz
 
St. Louis style spares - a bit over trimmed IMHO. Cook the same as you would cook spares. The key with all ribs is finding "done" anyway. Same with Baby Backs, whole spare racks etc. When you can take a skewer and it pushes through the meat between the bones without resistance (well like room temp butter) they are done. I prefer spares as they have more fat and meat to them, but that's just preference. Baby backs will generally take less time to finish than spares because there's less meat to them.
 
George L said:
Just curious, how are ribs traditionally prepared in your region? Are they individually cut and grilled or slow cooked?
Click to expand...

Hey george, I would say there isn't really a traditional way we prepare ribs in Slovenia... They are mostly used slow cooked in stews (hacked in 2-3 inch pieces), sometimes even cold smoked before they are put in the stew (but people dont smoke them at home)... They are almost never grilled in slabs... Cut slightly differently they could be slow roasted in the owen with just some onions and carrots to compliment the cooking juices which are then used for serving...

Regards,

Matjaz
 
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