Pork · Ribs
Spare Ribs
The long, flat, meaty ribs from the belly side. More fat and flavor than baby backs, great smoked.
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| Animal | Pork |
|---|---|
| Section | Ribs |
| Bone | Bone-in |
| Tenderness | Medium |
| Also called | spareribs, side ribs, pork spareribs |
Best ways to cook it
- Smoke
- Braise
- Roast
- Slow cook
- Grill
About this cut
What it is and how to use it
Spare ribs come from the lower part of the rib cage, next to the belly. A full rack is longer, flatter, and fattier than a baby back rack, with more bone and a rich pork flavor. They take longer to cook, but the extra fat and connective tissue make them juicy when done right. They are the usual choice for competition barbecue and for trimming into St. Louis style.
Cook’s tipRemove the membrane and cook low and slow, three to five hours, until the meat pulls from the bone. They are safe at 145°F but are tenderest at higher temperatures.
Read moreBBQ Pork Cuts: Butt, Ribs, Belly & Hog Cut SheetPork Cuts Guide: Primals, Chops, Roasts & Ham
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5154 St. Rose Church Rd
Sims, NC 27880
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| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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