I love spareribs and I prefer them St Louis cut. That means the centre rib bone, the back skirt and the end flap are trimmed off to make a neat rectangle of meat. Continue reading Trimming St Louis Ribs
Tag Archives: spareribs
3-2-1 Spareribs
There are two basic results for good barbecued ribs, fall of the bone and bite off the bone where you can bite the meat and it pulls from the bone but doesn’t fall off. As She Who Must Be Obeyed likes bite of the bone, that is what I usually make. However, making fall of the bone ribs with the 3-2-1 method is a perfect way for beginner barbecue users to learn to make great ribs. I wanted to do some ribs for my ShawTV East Kootenays Community TV program, “You Can Make It”. 3-2-1 ribs were my choice for the shoot. Continue reading 3-2-1 Spareribs
Korean Glazed Ribs
The supermarket had side ribs on sale. As is often the case with ribs that were on sale, these were thin and raggedy. However, I am cheap and I do love ribs. Ribs were purchased. Continue reading Korean Glazed Ribs
St Louis Ribs
You might have guessed from the number of rib posts I have that I love ribs. I had a friend coming up from Montana and if you are going to serve an American friend ribs, they better be classic. So, I made a rib classic, St Louis Ribs. Continue reading St Louis Ribs
Memphis Ribs
I have this recurring problem. I go to a restaurant and order something. I really like it so I go back to the restaurant. Do I order what I liked the first time because I know I like it? Or, do I try something different that might be even better? Continue reading Memphis Ribs
Rufus Teague Whiskey Maple Ribs
In a prior post I tried Rufus Teague Whiskey Maple Barbecue Sauce as a mop at the end of a basic chicken thigh cook. As I said in that post, there are two tests for a barbecue sauce, a mop at the end of a cook and as a glaze that is cooked on. I made some basic smoked ribs in this cook to try the sauce as a glaze that is cooked on. Continue reading Rufus Teague Whiskey Maple Ribs
Dry Rib Tips
My friend likes dry ribs and orders them when we go to restaurants. The question was, could I do a great dry rib on my smoker. I fired up the Louisiana Grills Pellet Smoker and gave it a go. Continue reading Dry Rib Tips
Montana Bacon on a Stick
I have made Bacon on a Stick in a previous post. They are spareribs that have been cured like bacon and then smoked. I had friends visiting from Montana and I wanted to make something a little out of the ordinary barbecue for them. So I made bacon on a stick with a different seasoning blend and Montana Bacon on a Stick was born. Continue reading Montana Bacon on a Stick
Maple Glazed Ribs
I love ribs. I love slow smoked ribs. I particularly like a touch of sweet on my slow smoked ribs. So, I fired up my Louisiana Grills Pellet Smoker and made some Maple Glazed Ribs. Continue reading Maple Glazed Ribs
Ribs on the Pellet Smoker
The best test for a smoker is spareribs in my opinion. Can it get them done just right with bite off the bone texture as opposed to fall from the bone? Is there a good smoke taste that isn’t too strong? Well, I have my new Louisiana Grills Pellet Smoker and I decided to give ribs a try. Continue reading Ribs on the Pellet Smoker