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I am trying to make my spareribs closer to those bought at Q restaurants. I typically buy what I belive to be St. Louis style spareribs because the "costal cartilage"* and "sternum"* are removed (and included in the package). My question is, when bbq joints cook spareribs, do they cook the whole rack of spares (sans membrane and skirt) with the rib tips on? Their ribs seem to longer and they have a large "knuckle" of cartilage on the end.

In summation, please explain the cut used by real bbq joints.

*=terms taken from VWB forum
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