I cut the skirt and brisket portions into tips, and rub them with seasoning and brown sugar to fry up with home fries and eggs on a cast iron griddle for breakfast on weekends.
@SmokedReb5 жыл бұрын
That is a very good idea, thanks for sharing!!
@Mrsunny6495 жыл бұрын
@@SmokedReb It's better than bacon in my opinion. The rendered juices mixes well with the home fries.
@SmokedReb4 жыл бұрын
@@Mrsunny649 sounds awesome!
@Matt-pd2cq3 жыл бұрын
that sounds awesome; I'll have to start doing that
@stashbeardsley16163 жыл бұрын
You just answered what I was looking for. Bought 4 spare ribs racks today. I was like what can I make with the trimmings.
@coachtim61883 жыл бұрын
This man is my spirit animal. "And you'll never, umm, go unhappy." That is me every time I try to record a video with commentary and pretty much daily talking to anyone. The right word or phrase just escapes me. 😂 I used this video last night for st Louis style. The entire crowd could not believe ribs cooked at home could be so perfect. Thank you!
@SmokedReb3 жыл бұрын
I appreciate the comment. I like to think I've gotten better over the years but I was doing a video outro last night and I was struggling through it. Happy to hear I was able to help you cook some amazing ribs. Cheers!
@stevenkmiller2 жыл бұрын
Wow, I never knew what "St. Louis Style Ribs" meant until now. Thank you, I learned something new today. I always say if you go to bed without learning at least one new thing, and it could be anything from CPR to the name of the dog that played Toto, if you don't learn something new, that's a wasted day.
@SmokedReb2 жыл бұрын
You're certainly welcome! I love your mentality of learning something every day. That is a great way to engage your mind and keep ya living.
@Armadillopepper8 жыл бұрын
Great tutorial Brian and nice tip on securing the cutting board.
@SmokedReb8 жыл бұрын
+ArmadilloPepper.com Thanks, I keep forgetting to mention that in my videos and someone will more than likely comment on how I should try it.
@roytube104 жыл бұрын
thanks! i have been just smoking spare ribs for years but never trimmed them down, etc. will do that tomorrow. very good video, made me hungry!
@SmokedReb4 жыл бұрын
Good luck with the trimming!
@roytube104 жыл бұрын
@@SmokedReb turned out awesome! thanks again!
@SmokedReb4 жыл бұрын
@@roytube10 you're very welcome!
@Wintastic2 жыл бұрын
Thanks a lot! Just getting started with american style BBQ, and doing st Louis ribs today I was looking for a reference to make sure I did it right. Super helpful vid, thanks again from 🇸🇪
@SmokedReb2 жыл бұрын
Hey, thanks for stopping by and getting. Good luck!
@HookedOnSonics5185 жыл бұрын
This video came in handy when I used my smoker for the 2nd time. Thanks for posting!
@SmokedReb5 жыл бұрын
Great, I'm glad that it was helpful!
@swipemagnetron6 жыл бұрын
Thanks for posting. I just picked up two full racks on sale and I think I’ll do what you did and leave one full and cut one to St. Louis.
@SmokedReb6 жыл бұрын
Have fun! Please be aware that the full rack will take longer to cook so plan appropriately.
@stevelogan5475 Жыл бұрын
Sometimes you just get meat that is not desired, it happens, but you did a good job, about 2 yrs ago my wife bought a whole bone-in turkey breast, no thighs, legs, wings as had been removed, she is not the greatest with knife carving so I had to carve & the turkey had scoliosis( curvature in the backbone as bad as a dog's hind leg)) what a job trying to cut it up, lol, & I'm 60 yr old from Ky. Hunting since I was 9, I can quick skin a squirrel, rabbit, etc...in less than 2 minutes, fully field dressed in 2-4minutes, but that turkey was a mess, lol
@SmokedReb Жыл бұрын
Steve, nice that is a great story. You just got to work with what you've been given. That is a great analogy to life, I think.
@stevelogan5475 Жыл бұрын
@@SmokedReb I agree my friend
@CJM234 жыл бұрын
Thanks for the tutorial. For some reason the st Louis style was just more neat and satisfying to do to. I threw a lot away but they were on sale anyway lol
@SmokedReb4 жыл бұрын
You're welcome!
@irenegoodnite47433 жыл бұрын
you could put non skid cabinet liner or rug mat, it's $1 a roll at Dollar Tree, trim able.
@SmokedReb3 жыл бұрын
Great thinking! Cheers.
@Mixwell19833 жыл бұрын
That's what I use, about a 12"x12" piece for my cutting board. Works great
@darianervin3 жыл бұрын
Thanks big help!
@SmokedReb3 жыл бұрын
You're welcome! Let me know if you have any questions.
@TheJohnnyMannion7 жыл бұрын
Great.Video! I never buy St Louis style and rarely cook them that way! I love all that extra rib meat!!! New sub here!!
@SmokedReb7 жыл бұрын
Thanks for stopping by! I have been converted I always prefer to cook the full spares from now on. Cheers!
@rajackson93404 жыл бұрын
THANKS FOR THAT, I AM FIXING TO DO MINE NOW!
@SmokedReb4 жыл бұрын
You're welcome!! Let me know how they turn out. Cheers!
@Doug67147 жыл бұрын
I enjoyed this video. I sometimes smoke spareribs but have never done them St. Lewis style. Now that I know how to cut them I will try next time. Questions 1) do you smoke the parts removed like you do the ribs? 2) Do you always smoke the ribs with the 3-2-1 method? Thanks for your help.
@SmokedReb7 жыл бұрын
Thanks for stopping by and taking the time to comment. I smoke the rib tips similarly to the ribs themselves, but since they are smaller the cook time is not as long. The 3-2-1 is a basic formula for cooking ribs and I normally do not follow it anymore. My personal preference is to leave the ribs uncovered for the entire cook. Also note that it will take longer to cook this way but I like the taste and texture from this method. Cheers!
@stricklandfamily9286 жыл бұрын
I usually leave the skirt on on the bone side (more meat) but all those other parts he removed (also known as the appetizers) cook up like pork belly when placed over direct heat - tastes even more savory than bacon IMHO. I'm usually too full from chewing on that to eat more than a few ribs when they're done! Give it a try.
@Diamondsareforever19737 жыл бұрын
Great tips thank you!
@SmokedReb3 жыл бұрын
Thanks!
@nikkismom45107 жыл бұрын
Thank you! That was perfect!
@andysaucedo32264 жыл бұрын
I know right. Short, sweet and to the point.
@SmokedReb4 жыл бұрын
You are very welcome!
@gdeppsfamousdishesgeorgeep27634 жыл бұрын
Great Video. Doing some this weekend
@SmokedReb4 жыл бұрын
Awesome, let me know how the cook goes.
@gdeppsfamousdishesgeorgeep27634 жыл бұрын
Did your method last weekend 10 minutes cut Prep Donedeal. Showed everybody how much you loose just buying st. Louis style. Gdepps Famous Dishes George Epps on KZbin
@SmokedReb4 жыл бұрын
@@gdeppsfamousdishesgeorgeep2763 I Just checked out your video. Those ribs looked amazing. Cheers!
@getoutandgrill8 жыл бұрын
great tutorial..
@SmokedReb8 жыл бұрын
+Mother's BBQ Thanks Chris!
@demonmod3 жыл бұрын
good shit man
@SmokedReb3 жыл бұрын
Thanks!
@kuhlbeans2 жыл бұрын
How should I cook all of the spare meet from the st Louis style cut.
@SmokedReb2 жыл бұрын
Place it on the BBQ with the ribs and just take it off once it is Probe tender.
@JC-ir1yp Жыл бұрын
When cutting st louis style, what do you do with the tip portion?
@SmokedReb Жыл бұрын
I normally cook these on the BBQ at the same time. They will probably get done sooner than the ribs and taste amazing.
@JC-ir1yp Жыл бұрын
@@SmokedReb kind of like burnt ends?
@SmokedReb Жыл бұрын
@user-fi6fh1lw1z not exactly, they are commonly called ribs tips. Smaller pieces of pork which are little bit bigger than bite size. ( I know that sounds like burnt ends.. lol)
@jameslangstonevans5 жыл бұрын
What are you feeling for when you caress it after flipping it over?
@SmokedReb5 жыл бұрын
I am feeling for the rib bones and seeing where they start and stop.
@mega_game_play4 жыл бұрын
"when you caress it" 😂
@springhillumc69375 жыл бұрын
Thanks for this!
@SmokedReb5 жыл бұрын
You're welcome, thanks for stopping by commenting!!
@tommyroberts8676 жыл бұрын
Nice job
@SmokedReb6 жыл бұрын
Thanks!
@MorelloMushroom4 жыл бұрын
I just had 1 of each, didn't know the rib tips were the difference, they were only 30 cents a pound difference, why not just by the st Louis that's already trimmed? Would save money, no?
@SmokedReb4 жыл бұрын
I have found you get a lot more meat for the price. I will normally now just cook up the full spare ribs instead of doing the St. Louis Style cut on them.
@zanderwow4 жыл бұрын
Ok, so the St. Louis style is just trimmed spare ribs? Good to know!
@SmokedReb4 жыл бұрын
Yep, at this point I'd brather have spare ribs than the smaller St. Louis cut. Cheers!!
@hatfisc4 жыл бұрын
Do you think they put too much thought into anything in St. Louis? They throw sliced cheese and ketchup on a cracker and call it pizza.
@programmerx84558 жыл бұрын
Great Video :) I always Grind up the extra meat and use it in hamburgers :P Idk why lol
@SmokedReb8 жыл бұрын
+Programmerx I really to get myself a grinder, that is certainly an opportunity lost. Thanks for watching!
@programmerx84558 жыл бұрын
+Smoked Reb BBQ For sure! I just use the Grinder attachment for my kitchenAid. You can get them at a great price on boxing day :D
@SmokedReb8 жыл бұрын
+Programmerx I'll check that out, thanks!
@thomasjp957 жыл бұрын
Why did you score the first one and remove the membrane for the second? Why not remove membrane for both??
@SmokedReb7 жыл бұрын
This was part of the test to see which method I preferred more. To be honest I actually like the scored ribs better. I think the membrane acts as a barrier for the ribs so it retains more moisture.
@melaniedrinkwater83103 жыл бұрын
Gosh do I wish I watched this video BEFORE preparing the spare ribs I got 🤦 I had no clue what I was doing and the ones I got had way more pieces of extra meat that had no bone in it then yours. No meat was wasted of course, but definitely wasn't done correctly I'm sure lol
@SmokedReb3 жыл бұрын
Oh no! I'm sorry to hear about your experience with the pork ribs. I'm sure they tasted great either way. Good luck on your next cook!
@19brandon666 жыл бұрын
why put all that good meat aside?...St Louis style is just a way to sell 2 items: rib tips. Give me the full rack every time. nice video...
@SmokedReb6 жыл бұрын
Thanks for stopping by. I will either BBQ the rib tips at the same time or use them from some other recipe or cook. Now a days, if I am doing ribs, I'll just do the full spare and leave the St. Louis Style for the competitions.
@L2pkify3 жыл бұрын
What do you do with the trimmings?
@SmokedReb3 жыл бұрын
Hey, thanks for stopping by! If they are big in size I'll throw them in the BBQ with the ribs but most of the time I end up just putting them in the garbage. Sad day. I hope this helps! Please let me know if you have any more questions. Cheers!
@L2pkify3 жыл бұрын
@@SmokedReb thanks for replying!
@mra956623 жыл бұрын
Ribs don't seem to be as thick anymore
@SmokedReb3 жыл бұрын
I know what you mean. They don't make'em like they used to.
@mra956623 жыл бұрын
@@SmokedReb cutting the bellies thicker
@loumitchells738 жыл бұрын
Any ideas, what to do with the trimmings? Soup, etc.
@SmokedReb8 жыл бұрын
+flyfinewbee Most of the time I'll throw them on the BBQ and enjoy them during the cook. But you can certainly make a soup with them or even add them into beans. Thanks for stopping by.
@bryanmiscellany4197 жыл бұрын
Smoked Reb BBQ ha. I'm glad I'm not the only one that does that. I always smoke my trimmings off to the side and eat as the main smokes.
@blackbeastge6 жыл бұрын
hi can you tell me the thinkness of your ribs please...thanks you until trim
@SmokedReb6 жыл бұрын
I am sorry I do not think I understand your question. The ribs are about a half of an inch thick.
@blackbeastge6 жыл бұрын
yes that is my question because yearsteday i buy some ribs, and we see bone on each side no meat :-( next time i will ask to have minimum 1-1/2 inchs (4 cm) of thickness or i dont buy it
@SmokedReb6 жыл бұрын
That is a bummer, I see that happen a lot of the time with beef ribs.
@smdftb84955 жыл бұрын
Use two damp paper towels
@SmokedReb5 жыл бұрын
Yep and one folded works well too. Cheers!
@smdftb84955 жыл бұрын
@@SmokedReb was just saying two, one on the left and one on the right keeps it more stable for me than one in the middle. Just my experience. And yes, folded.
@SmokedReb5 жыл бұрын
@@smdftb8495 Makes sense, thanks for sharing!
@HighPowerOptionsTrades4 ай бұрын
🏁🏁🏁🏁🏁🏁🏁🏁🏁🏁
@SmokedReb4 ай бұрын
America!
@pumpkinheadghoul5 жыл бұрын
I prefer leaving the membrane on. It helps keep the ribs moist while smoking, it adds flavor, and when done right, it gets a nice little crunch to it, much like a sausage casing. Of course everyone's tastes are different, but some time consider giving it a try with the membrane left in tact. You can always peel it off after cooking of you don't like it, and at that point it's much easier to remove anyway, as it's connective tissue breaks down a bit, yet it still had the opportunity to lend its flavor to the ribs while cooking.
@SmokedReb5 жыл бұрын
I completely agree with you. this is a fairly old video and a couple years ago I started leaving the membrane on and haven't gone back since.
@pumpkinheadghoul5 жыл бұрын
@@SmokedReb Great video though. Nice little tutorial on trimming spare ribs.
@SmokedReb5 жыл бұрын
@@pumpkinheadghoul Thanks! I just put out another video where I leave the membrane on. Cheers!
@alexgeee51715 жыл бұрын
I disagree...The membrane has no flavor to lend and it doesn't allow the flavor of your rib to penetrate the meat. Also the ribs get moist and tender without it if cooked right.