spares question


 

Dave/G

TVWBB Emerald Member
I'm cooking St Louis trimmed spares. I put the breast bone pieces on with the ribs. Does the meat attached to the breast bone take about the same time as the ribs? If it means anything, I cut those trimmed pieces in half
 
Dave. I usually trim the meat off of those and then seperate it from the rest of the peice that just has the cartilage in it. I split those open and trim out the cartilage and I find they take about half the time it takes to do the ribs.
 

 

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