What a deal on spareribs !

[Steve Petrone]

So I purchased two whole spareribs from Kroger. I t has been a long time since I've purchased spares. Believe it or not, I even watched a video on trimming!

I was curious how much yield there was...
So from a nice spare I managed to get 31.4 ounces of St. Louis trim ribs.
Ribblets: 44 ounces.

I don't like that one bit. Perhaps back to Baby Backs when doing ribs. Way too much junk on those Kroger spares for me.
No deal at any price.

 

[Dustin Dorsey]

I did the same thing recently. I save the excess for sausage, but you are right, it is a bummer to have all that waste. I love spares but my wife prefers either baby backs or no ribs at all. Also, a bummer.

 

[Rich Dahl]

I'll buy St. Louis ribs pre trimmed if the price is right. But Barb and I prefer BBs anytime over St. Louis.

 

[Bob Correll]

The trimmed tips can be just as good as, or better than, the ribs.
Great snack for the cook!

 

[Vincent Carrocci]

Man, I love the trim from a full rack of spares! I smoke them right along with the St. Louis racks and them cut them down into rib tips, pop them into an aluminum half pan with a little apple juice and sauce, cover and put them back into the cooker for an hour or so. Bite sized things of beauty!

 

[Steve Petrone]

Gentlemen I get the love for the trimmings...I guess I prefer the ribs.

 

[Bob Correll]

Gentlemen I get the love for the trimmings...I guess I prefer the ribs.

Fair enough.

One more though, they can be cured and smoked for a pot of beans, or ?

 

[Robert McGee]

Full disclosure:
I REALLY like SPARES, TRIMMINGS, ST. LOUIS CUT; BABY BACKS, ETC! That said, I prefer Costco’s “Loin Back” ribs above all else. Done properly, they are like “Heaven on Earth”��.

Keep on smokin’,
Dale53

 

[timothy]

I grew up on Spares, and the Rib Tips are just as popular in Chicago and elsewhere.
I know it goes back to our roots and what we grew up eating, what our elders cooked for us and what was available at the local BBQ shack.
I only started cooking BB"s a few years ago, and I like them, but don't have the experience, like Spares.

Tim

 

[TOM BAUER]

I took Bob’s advice and cured several “trimmings”, worked great for beans and pea soup.

 

[Bill Elwell]

Waste? What waste?

I'm with Bob here. I smoke the trimmings up, snack on them and/or pull the meat off the cartilage and freeze for chili.

 

[Timothy F. Lewis]

Alright! It’s 11:00 AM and I want to fire something off in the WSM but, right now it’s friggin’ snowing and windy and all the desired proteins are frozen! I will get something thawed and smoke this weekend!

 

[MKEvenson]

Full disclosure:
I REALLY like SPARES, TRIMMINGS, ST. LOUIS CUT; BABY BACKS, ETC! That said, I prefer Costco’s “Loin Back” ribs above all else. Done properly, they are like “Heaven on Earth”��.

Keep on smokin’,
Dale53

Robert, Your reply has me wanting to go to Costco today and cook up some ribs tonight. Please give your ideas of "done properly". Might pick up some pointers.
Mark

 

[ChangL]

I freeze my spare rib tips and use them in smaller batches for ramen soup stock.

 

[Steve Petrone]

My dried pintos have been pulled for an overnight soak...

 

[MKEvenson]

Robert McGee, please clear you PM's

Mark

 

[Robert McGee]

MK;
I just cleared out my Private Messages.

Dale53

 

[Steve Petrone]

The trimmings found their way into my homemade (spaghetti) sauce