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I like to trim my spare ribs down to what is called a St. Louis Style Rib. By cutting pork spare ribs down to St. Louis style you get a more uniform rack of ribs. St. Louis style ribs make cooking and serving them much easier. More St. Louis style ribs fit on the smoker and they are easier to tell when done. St. Louis style ribs are prepared by removing the cartilage from the “top” of each rib rack. If you go to a BBQ restaurant and order “rib tips” this is where they’ve come from. Some meat processors sell these “rib tips” by the case. It can be an economical way to serve ribs to large groups. When you trim lots of racks of ribs you end up with quite a few freezer bags full of trimmings. One of the most common questions asked on BBQ forums is “what do you do with your rib trimmings? There’s a lot of different techniques/recipes for rib trimmings. Here’s one of the ways we utilize rib trimmings at are house. (Click each picture to enlarge.)  Place all your rib trimmings in the crockpot.  Add a can of green enchilada sauce and cook until tender  Shred the pork. Make sure you discard all fat and cartilage  Chuck Averwater explains the revolutionary design of his Stacker Rib Smoker to a couple of BBQ enthusiasts during Memphis In May. One of the truly amazing opportunities I got while attending Memphis In May was a chance to spend some time with Chuck Averwater owner of Smackers Gourmet BBQ Seasoning and Smokers. I’ve been a fan of Smackers Memphis Style Dry rub for a while now. It’s a great dry rub that’s perfect for ribs and pork butts. If I didn’t do anything else while in Memphis what I saw and learned from Chuck in one short session would have made the trip worthwhile. Chuck’s new smoker may be one of the most revolutionary BBQ pits to come out in years. It is without a doubt a product that if you see it, you will want it. After going through it’s design and features you’ll shake your head and wonder why it took someone this long to come up with it. What Chuck came up with is the Stacker a smoker made up of drawers. With his revolutionary design Chuck has fixed the biggest problem pitmasters face when trying to check their meat, loss of heat. On a traditional BBQ pit whenever you open the door to check the meat, sauce, rearrange or any other reason the heat drop can do nothing but give you fits. It took a lot for me to venture into Burger King to eat the new ribs they have been advertising. Of all the fast food restaurants on Earth, Burger King is my least favorite. I can’t stand the Whopper and that Burger “King” guy just plain creeps me out. So, going into Burger King Continue reading … Burger King Ribs! Yes I Actually Ate Them Here are a few pictures of food from Memphis In May. More to come…  I had the chance to interview Chris Lilly for a future blog post and was blown away when he offered me some of his ribs. Let me just cut to the chase. Jim ‘N Nick’s was everything, and I do mean everything, I want in a restaurant. Great atmosphere, great service and most importantly outstanding food. And what is most astounding is that this is a chain restaurant. The meal we ate last night more than made up for the nightmare of a meal we had the previous evening.
 The meal came with with baskets of these cheese biscuits/rolls. Eating one of these was impossible so we inhaled a couple baskets of them. Eating one of these biscuits made the meal better than the previous nights whole meal. Continue reading Memphis In May #5: Jim ‘N Nick’s Is What I Needed
I love to smoke ribs with peach wood. So when Baxter’s Original offered to send me out some chunks of of Georgia peach wood to try out I jumped at the chance. But how does a person review wood? Well, let’s see… |
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