Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Lightning on April 05, 2016, 10:17:18 AM

Title: What to do with side rib breastbones?
Post by: Lightning on April 05, 2016, 10:17:18 AM

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.

Title: Re: What to do with side rib breastbones?
Post by: MacEggs on April 05, 2016, 01:10:38 PM

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/

Title: Re: What to do with side rib breastbones?
Post by: Lightning on April 06, 2016, 11:18:50 AM

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.