Hey folks. A local farmer donated a bunch of ribs for me to cook for a friends birthday party later today, since he knows I like to smoke stuff in the Kamado. Not wanting to sound ungrateful for all of the free meat, I didn’t ask if they were side or back ribs. I’m assuming they’re side, but is there any way to confirm? Also, what’s the best way to smoke them? They seem kind of skinny, don’t want to dry them out.
by cdooer
8 Comments
These look to be St Louis cut spare ribs.
For my St. Louis cut I smoke hard for three hours (oak wood is my fav). During this time I also have a dish of pork lard melting/smoking. One hour in foil with smoked pork lard as liquid to keep moist. Then 30min-1hr unwrapped. The pork lard in the foil does it for me, I think it cooks a bit faster and keeps good flavor.
Spare ribs
Pork.
Edible!
Ask the guy that donated them.
Ok, they’re on. I’ll post the results in a few hours.
https://preview.redd.it/27r5pd8z2oyf1.jpeg?width=4032&format=pjpg&auto=webp&s=f3f91eff0d5441576963bad9655721e9e869181a
Looks like Pork Chine Bones. The small ends of the rack of ribs, cut horizontally.