While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Time for some rib-tickling fun - July 4 is National Barbecued Spareribs Day.
The word sparerib is actually derived from German. If you’ve been told that these meaty morsels are actually extra bones, your source of information was probably just ribbing you.
There are four different types of rib cuts: baby back, spareribs, St. Louis and rib tips. Spareribs are actually a combination of St. Louis and rib tips. Spareribs are also straighter and flatter than baby back ribs, which are curved. Even though spareribs are less expensive than baby backs, they’re often preferred given their connective tissue and fat, which equals flavor.
Spareribs work well with a dry rub or a sauce - or both! Many folks trim the membrane - also called silverskin - from the back of the ribs before rubbing them down, but some choose to skip the step. They can be smoked, grilled or broiled and benefit from a long cooking time at a low temperature.
leaving the membrane on makes a nice leathery connective tissue you don't want to eat. I recommend using a smoker, not a gas grill, not a charcoal grill (although that would be better than gas). The 2-1-1 method. 2 hours exposed to smoke, 1 hour wrapped in foil, 1 hour wrapped in foil with your dry rub and bbq sauce. The meat will be tender, fall off the bone, no boiling required, and an excellent smoke flavor. I've used this on Dutch (unmentioned in the article) and baby-backs and it's not only never failed me, it's the best ribs I've ever had.
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