Posted on 04 February 2011.
Spare ribs are often considered one of the crown jewels of BBQ. Many times, when you buy a large slab at a store like Sam’s or large groceries, will come vacuum packed as one slab with a large additional portion still intact. This piece is typically trimmed away for competition barbecue to create a more attractive and showy “St Louis” cut. Basically trimmed to a long and uniform rectangle of ribs.
After the cook removes the membrane
they apply the rub. Check the video Pitmaster Jack Waiboer displays a quick trim and rubdown.
Two tricks / tips: Dont trim off excess on the ends. Use these to taste test to see if they’re done. Also keepand prepare the rib tips or brisket portion for an additional taste test (or snack).
Here’s a look at Rib prep with Carolina Pitmaster’s Jack Waiboer. Basic St. Louis cut.