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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
Smoker-Cooking.com



Trimming a Whole Sparerib Slab

Pork Rib Recipes

Apple Marinated Babyback Ribs

Mortar and Pestle Ribs

Peppercorn Pork Ribs

Smoked Country Style Ribs




Other Topics


All About Pork Spareribs

Smoking In a Gas Grill

Mustard Based BBQ Sauce

Mount a Grill Thermometer








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