BBQ Pit Boys Old-Time Barbecue and Grilling Food Show / How To trim Spare Ribs for a St Louis Style Barbecue

I loved the video instruction. After watching, I bought an entire rack of spare ribs, then trimmed it out and used the back ribs to smoke. I took the riblets that were trimmed off, and cooked them with rice to make a spicy southern favorite dish "pork and rice". The whole spare was so much cheaper than just the back ribs. The full spare was $1.69 per pound and the back ribs alone were $3.35 per pound. Great savings! Great video!

Great vid! I did this myself and saved a little over a dollar a pound over the ones already trimmed and packaged. It really is pretty easy to do. Thanks!

THE DIFFERENCE IS THAT IS LESS TENDER...

man i have enough saliba to fill up a sea!

I was also wondering what grocery stores might sell machetes.

The music and way the voice-over sounds give it that nice porn spin.

what kind of meat is this?

I have found that taking the membrane off really does make the meat tender and fall off the bones good.

hey Crisgo3d, many pit houses/restaurants don't remove the membrane, but competition pit boys will. Removing the membrane makes for a real tender rib. -BBQ Pit Boys

Maine im getting hungry salt and peper em up

reminds me of something the Mustang Chef makes like his POWER PIzza