Great ‘competition quality’ spare ribs start with proper trimming. It’s easier than you think; here’s how:
Start with a full rack of spare ribs.
Flip it over (meat side down) and remove the flap of meat that’s laying over the bones.
Next, remove the membrane from the bones. It’s much easier to grip if you use a paper towel. The back of a spoon or a butter knife slipped between the bone and the membrane will help you get started.
Next, locate the longest bone by feeling around with the tip of your finger. It’s usually the third or fourth bone in from the wide end.
Insert the tip of your knife in there and make a cut parallel to the end of the bones, first one way, then the other.
You will be left with a beautiful St. Louis rack of ribs and a beautiful piece of rib tips, ready to rub.