Sparerib butchering question

[ctenidae]

So, maybe we do need a BBQ forum...

Stop and Shop here had nice pork spareribs on special for $1.99 a pound. Naturally, I bought two racks. Would have bought more, save for a question I don't really have an answer to.

I love me some baby backs, and the difficulty with spareribs is the extra chunk of meat hanging off the edge. I love all things pork, but that chunk just doesn't jibe with teh rest of teh ribs. So, what to do? Obviously, it can be removed (and, in my opinion, probably should be, since it's not relaly ribs), but then waht? No way I'm tossing it, and cutting it up into "country style" ribs just seems silly. So, the question is, what do you do with it?

Seems like it could be treated similar to a loin, except the muscle grain is too long. So maybe it's like a hanger steak- pork fajitas, perhaps? Or slow roast, and make it puled pork?

What do/would you do with that particlar chunk of meat?

 

[deadheadskier]

I think I know what you're talking about though without seeing it directly I could be off.

I'd season the snot out of it and let it sit over night, pop it in a 250 degree oven tomorrow for four hours with some liquid in the bottom of the pan and an aluminum foil tent over it and let it cook for most of the day. I'd imagine it would make for some delicious pulled pork

 

[RootDKJ]

I got nothing...

 

[Paul]

I think I know what you're talking about though without seeing it directly I could be off.

I'd season the snot out of it and let it sit over night, pop it in a 250 degree oven tomorrow for four hours with some liquid in the bottom of the pan and an aluminum foil tent over it and let it cook for most of the day. I'd imagine it would make for some delicious pulled pork

This

 

[ctenidae]

I think I know what you're talking about though without seeing it directly I could be off.

I'd season the snot out of it and let it sit over night, pop it in a 250 degree oven tomorrow for four hours with some liquid in the bottom of the pan and an aluminum foil tent over it and let it cook for most of the day. I'd imagine it would make for some delicious pulled pork

Pretty much what I was thinking.

I got nothing...

I'm a little disappointed...

 

[RootDKJ]

Pretty much what I was thinking.



I'm a little disappointed...

I've only done spare ribs once. I prefer baby backs

 

[OldsnowboarderME]

I got nothing...

Pretty much what I was thinking.



I'm a little disappointed...

I've only done spare ribs once. I prefer baby backs

I know .. we hold the the Master in such high esteem. Sometimes he is just like us when it comes to BBQ knowledge. ;-)

 

[ctenidae]

I've only done spare ribs once. I prefer baby backs

Me, too, hence my lack of knowledge. Still, just couldn't pass up pig at $1.99 a pound.

Mmmmm, pig...

 

[RootDKJ]

Me, too, hence my lack of knowledge. Still, just couldn't pass up pig at $1.99 a pound.

Mmmmm, pig...

A&P supermarkets had spares on sale $.99 a pound for superbowl. I bought 3 racks, cooked 1 and froze two. I felt like Fred Flintstone eating those brontosaurus ribs:-D

 

[snoseek]

Try braising the hell out of it.

 

[o3jeff]

I got nothing...

I guess your not a butcher, just the Orion Smoker Master!

 

[RootDKJ]

I guess your not a butcher, just the Orion Smoker Master!

You have to know your limits sometimes ;-)

 

[Grassi21]

A&P supermarkets had spares on sale $.99 a pound for superbowl. I bought 3 racks, cooked 1 and froze two. I felt like Fred Flintstone eating those brontosaurus ribs:-D

Try some beef ribs if you want to get Flinstone. I do a great asian sauce for my beef ribs. Yummy...