Sunday, July 1, 2012

Sparerib 101

 As the 4th of July draws closer & closer, many people flock to the stores in search of the best Ribs, Chicken & More to get going on that grill they hardly use. One of the most commonly cooked meats is Spareribs, around this time, because they aren’t usually too expensive and you get a good amount of meat compared baby backs that although they taste great, can get rather costly when trying to feed a large group of people.


Just so you don’t get taken advantage of at the counter, Spareribs always mean pork from the belly. A rack of 11 rib bones ideally weighs between 2 and 3 lbs. Spareribs are often sold with a meaty section of the flank attached; when trimmed, they are known as "St. Louis style." 
Now get to Grillin’.


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