pork spareribs

joerom · September 11, 2009, 08:41:40 AM

Hello,this may sound dumb,but I just bought a very large pork sparerib(8 1/2 lb).It is big and thick,and I have not made anything like this before.Do I just put in the whole thing or trim it.It is smithfield brand and is in a sealed package,but does not look like the ribs I bought before.They had a lot of these at $1.88 a pound.
Joe.

Tenpoint5 · September 11, 2009, 12:03:28 PM

Not seeing a picture of it I would say cut it in half to fit your racks and smoke away using one of the many tutorials on the forum and recipe site.

KyNola · September 11, 2009, 12:11:18 PM

Hey Joe,
Any chance there are two racks in the package rather than one? If not, that's a big rack but it is certainly possible as last week I bought Smithfield brand baby rack ribs and each rack weighed in at over 4 pounds. Smithfield apparently grows some big pigs!

KyNola

joerom · September 11, 2009, 12:32:23 PM

Hello,here is the pics of it.It is one big one,but it seems they left a lot of extra on it.

mikecorn.1 · September 11, 2009, 01:38:38 PM

Quote from: joerom on September 11, 2009, 12:32:23 PM
Hello,here is the pics of it.It is one big one,but it seems they left a lot of extra on it.

You sure there are no more in there, I bought some on sale also in a pack like that and what looked to be 2 where actually 3 in there. just wondering.

KyNola · September 11, 2009, 01:43:41 PM

From the photo, looks like two in there to me but I could be horrible mistaken.

Cut that pack up and go to prepping whatever is in there! :)

KyNola

Habanero Smoker · September 11, 2009, 01:52:24 PM

It looks like you have 2 or 3 racks in that package. I generally trim them, and cut the last three ribs off the small end so that they will fit on the racks, and put the smaller piece on a separate rack.

Here's a good site to learn how to trim them Rib Preparation. Most use the St. Louis style trim, but now I just trim the skirt meat, and square up the end of the ribs. Don't forget to remove the membrane.

joerom · September 11, 2009, 02:53:47 PM

Hello all,

I opened the pack and there were two of them in there(Doh!).Well,let me step in right here and say I am an idiot.This way you don't have to.And thanks to Habanero Smoker for the site on trimming St.Louis style ribs.I was almost doing it right before,now I really know how.

Joe.

mikecorn.1 · September 11, 2009, 03:00:20 PM

Quote from: joerom on September 11, 2009, 02:53:47 PM
Hello all,

I opened the pack and there were two of them in there(Doh!).Well,let me step in right here and say I am an idiot.This way you don't have to.And thanks to Habanero Smoker for the site on trimming St.Louis style ribs.I was almost doing it right before,now I really know how.

Joe.

Agreeeeeee. I myself found that link totally helpfull on preparing ribzzzz. I had a couple of racks that looked just like the ones there and could not for the life of me figure out how to get that dam breast bone out that neatly. I did cut out the skirt and the small ends and fat pockets. Thanks again for the link Habs.