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In Reply to: Untrimmed whole spare ribs posted by Bob on April 11, 2011 at 10:38:19:
My .02 is to go ahead and do the St. Louis cut so you will have a nice slab of ribs. Trim the brisket edges (the real thin meat) off and cook these briskets too. Chop the brisket for rib tips and then you can serve both ribs (as they probably recognize them) and rib tips too!
If you have experience with different rubs, this would be a good opportunity to demonstrate your Q-ing prowess!
Depending on how many people you are expecting, I'd plan on 1/2 slab of ribs per person for dinner. That'll also get you a lot of rib tips.
Have fun with it and enjoy the company of friends!
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