I picked up 2 racks of spares at BJ's today. I trimed them St. Louis style. I will smoke the ribs tomorrow in the WSM.
I trimmed off the sternum section and cartilidge (small ribs) off each rack. On each rack this section is about 10 inches long by about two inches wide. It seems there's quite a bit of meat there but the bones are small and some elongated cartilage as well. My question to you is how do you cook this section?
I trimmed off the sternum section and cartilidge (small ribs) off each rack. On each rack this section is about 10 inches long by about two inches wide. It seems there's quite a bit of meat there but the bones are small and some elongated cartilage as well. My question to you is how do you cook this section?