As a relative newbie to BBQ, I find that just when I think I know what I'm doing, something comes along to make me wonder just what I do know.
The other day I was reading a thread here about commercial rubs and saw a lot of positive comments about the Texas BBQ Rub. So, I went to the Texas BBQ Rub website to learn more. On the website, they say "Revealed Here, Barbecue Cooking Secrets, BBQ Tips, and BBQ Recipes... You Can Use Tonight!". So, I signed up to get the secrets. They email them to you.
The latest tip email I received says don't waste time trimming spare ribs into the St. Louis cut. The tip says to cook the whole spare ribs because some of the best tasting meat is down in the knuckles of the rib.
I do know that most of the popular BBQ joints here in Tampa serve only spares and do not trim them at all. The BBQ restaurants that I see on TV shows (e.g., Barbecue America) don't trim their spares, and those restaurants are lauded as some of the best in their areas.
From the comments I've seen on this forum in the short time that I've been here, I would guess that most of the folks here that cook spares trim them to St. Louis style, but my guess could be wrong. On Saturday I cooked three racks of spare ribs St. Louis style, and I thought they were easier to eat. My family who seem to prefer baby backs couldn't tell the St. Louis style spares from baby backs.
Anyone here prefer spares untrimmed or have any comments on this subject? I realize that it may just come down to personal preference, but if there's anything I'm missing on this subject, I'd like to know.
The other day I was reading a thread here about commercial rubs and saw a lot of positive comments about the Texas BBQ Rub. So, I went to the Texas BBQ Rub website to learn more. On the website, they say "Revealed Here, Barbecue Cooking Secrets, BBQ Tips, and BBQ Recipes... You Can Use Tonight!". So, I signed up to get the secrets. They email them to you.
The latest tip email I received says don't waste time trimming spare ribs into the St. Louis cut. The tip says to cook the whole spare ribs because some of the best tasting meat is down in the knuckles of the rib.
I do know that most of the popular BBQ joints here in Tampa serve only spares and do not trim them at all. The BBQ restaurants that I see on TV shows (e.g., Barbecue America) don't trim their spares, and those restaurants are lauded as some of the best in their areas.
From the comments I've seen on this forum in the short time that I've been here, I would guess that most of the folks here that cook spares trim them to St. Louis style, but my guess could be wrong. On Saturday I cooked three racks of spare ribs St. Louis style, and I thought they were easier to eat. My family who seem to prefer baby backs couldn't tell the St. Louis style spares from baby backs.
Anyone here prefer spares untrimmed or have any comments on this subject? I realize that it may just come down to personal preference, but if there's anything I'm missing on this subject, I'd like to know.