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What to do with side rib breastbones?

Started by Lightning, April 05, 2016, 10:17:18 AM

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Lightning

The place I buy my meat from sells side ribs with the breastbones attached.  Smoking the ribs themselves has never been a problem but I've never found a way to cook the breastbones that's led to satisfying results so any hints and advice would be great.

MacEggs

For our American friends, you are referring to spare ribs in case there may be some confusion.

I like to trim these into a St. Louis cut.  All the meat goes on the grill.

I find that the STL cut will be done first.
The breast part (or brisket cut, sometimes referred) stays on longer.
When I take it off, I let it rest covered in foil.  I then shred it, removing all the cartilage and fat.  YMMV

http://weberkettleclub.com/forums/grilling-bbqing/k-i-s-s-ribs/
Q: How do you know something is bull$h!t?
A: When you are not allowed to question it.

Lightning

Thanks!  I'll have to give that a try next time and see if I can make some pulled pork sandwiches after a fashion to take to work the next day.