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This weeks collection of food blog posts has a little bit of everything for the home cook and backyard griller. I hope you enjoy them as much as I did. Coconut & Lime: Smoked Pepper-Cocoa Spare Ribs Quick and Dirty In The Kitchen: Spicy Ranch Baked Chicken and Cornbread Cookerati: Garlic Shrimp Fettuccine with Asparagus Las Continue reading … BBQ Grail’s 10 Posts Worth A Look: 10/25/2011 Whenever I smoke spare ribs I trim them down to what is known as St. Louis Cut. Basically this process entails removing the brisket bones from what would be the bottom of the rib rack. By removing this part of the rack you create a much more attractive cut of ribs that cook more evenly. Continue reading … Guest Post: How To Trim St. Louis Style Ribs 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 Continue reading … Rib Trimmings = Awesome Taco Salads When you cook ribs have you ever noticed the skin like layer on the bone side of your rack of ribs? If you’ve never removed it you’re short changing yourself on making the most flavorful ribs possible. The membrane will keep your seasoning flavors and smoke from penetrating the meat on that side of the Continue reading … BBQ Tip #6: For Better Ribs Remove The Membrane I’ve wanted to eat at Pat’s BBQ in Salt Lake City ever sinse seeing the restaurant on “Diners, Drive-ins and Dives” on the Food Network. I’m not sure what it was about the show that made this a must eat at place for me, but I knew the next time I was in SLC I Continue reading … Road Trip: Pat’s BBQ in SLC |
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