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In Reply to: Spare ribs posted by hipsterque1 on June 10, 2012 at 11:15:12:
Are you planning to cook them as whole slabs or as St. Louis trimmed spares? For a comp, I'd strongly suggest trimming them down to St. Louis cuts.
If your going to trim them down to St. Louis style, I suggest trimming them ASAP (at home...its a lot easier) to lighten your work load for the comp. Then freeze them in foodsaver bags if you have a foodsaver. If you don't have a food saver, find another method to wrap and freeze them. Freeze the rib tips for another use.
If you plan on trimming on-site, just make sure to keep them as cold as possible.
Just my opinion....and good luck at your comp.
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