Rib Preparation Step 1

The Whole Sparerib Slab

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Being first in the series, rib preparation step 1 describes the whole sparerib slab and provides an overview on how it is prepared for the smoker. When the slab is trimmed, what's left is fairly even in thickness, and the bones are uniformly spaced, which allows the slab of ribs to cook evenly.




pork spare ribs


The picture above shows a whole sparerib slab ready to be prepared for the smoker. Parts that will be removed include...


  • the sternum (at the top-left corner of this slab)

  • the brisket (also called the riblets or cartilage, to the right of the sternum, along the top edge)

  • the point(most of the point on this slab has already been removed. It's on the right end of the slab)

  • the fell (the tough membrane lying against the rib bones, not visible in this picture)

  • the skirt (what remains of the diaghram, also not visible here)



All of these trimmings, except for the fell, are just as tasty as the ribs. They can be cooked alongside the slabs or saved and cooked at a later time.
I usually go ahead and season the trimmings with dry rub when I do the ribs, bag them and freeze them. Whenever I'm in the mood for smoked pork, I thaw a package and cook 'em. Since they're already seasoned, it makes it a little easier.

After trimming, excess fat is removed from the ribs before they are seasoned and smoked. Let's get started.

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