I just read Danny Parker's post on his first rib cook. His spares looked great. I have had inconsistent results with spares, and my guests think that sometimes they are simply too thick to be enjoyed as much as baby backs. When the intent is to trim a whole rack of spares down to a St. Louis style for cooking, is there a rule of thumb for picking out the untrimmed spare ribs? I prefer the flavor of spares more, but sometimes they come out simply too thick. Thanks.
Picking out untrimmed spare ribs
- Thread starter C. Moore
- Start date
Dave/G
TVWBB Emerald Member
Larger, meatier ribs just take longer to cook to tender than leaner ribs. That's only natural. I wouldn't complain about getting too much meat on my ribs. I never do. The only rule for me is to determine whether or not the slabs will fit on the smoker or whether I have to cut them and use a rack. If you are smoking very meaty ribs, take it easy and give them the time they need rib selection