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The BlueSmoke Gazette, Issue #015 -- June 20, 2007
June 20, 2007

Preparing Pork Spare Ribs For Smoking
A Twelve Step Pictorial Guide

There's not much in this world that beats the gustatorial delights provided by a tender, juicy slab of smoked pork spare ribs. The whole slab can be smoked as is, but for the best quality eating, it should be trimmed.

It's difficult, if not impossible, to cook a whole sparerib slab evenly since it includes thick, bony areas along with thin meaty sections.

When the thinner parts are at their prime, the thicker sections are still half raw. And when the thick parts are done, the thin parts are overdone. This is why trimming the slab is so important.

The following group of pictures and links will take you to an explanation of each step of trimming a whole spare rib slab.

Trimming a Pork Sparerib Slab

Trimming a Whole Sparerib Slab

pork spare ribs

Pork Rib Recipes

Apple Marinated Babyback Ribs

Mortar and Pestle Ribs

Chili Spiced Pork Ribs

Peppercorn Pork Ribs

Grilled Cajun Style Ribs

Smoked Country Style Ribs

Smoky Teriyaki Ribs

Other Topics

All About Pork Spareribs

Smoking In a Gas Grill

What Temperature is "Done"?

Grilled Prime Rib Roast

Mustard Based BBQ Sauce

Mount a Grill Thermometer

Larry Burgers!

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