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View Full Version : Post-cook rib trimming?


Southern Home Boy
05-06-2011, 10:40 AM
I saw something in another thread that made me go "hunh??" :confused:...

Does anyone trim the end of the bones that get exposed when the meat pulls back on a slab of ribs?

I'd never heard of that and it frankly never occured to me. Just wondering if that's a common practice.

Anyone?

BBQ Grail
05-06-2011, 11:02 AM
I've never seen it done, heard of it being done and have never done it.

I'm not sure what the reasoning would be. If you get a nice even pull back it makes it look better, IMHO. And you've got a little handle.

Southern Home Boy
05-06-2011, 11:23 AM
Well, that's kinda what I thought, but apparantly there are those who do (unless I completely misunderstood the post which is always possible) and actually have determined the best way to do it.

mobow
05-06-2011, 12:21 PM
can't imagine why.

Jacked UP BBQ
05-06-2011, 01:15 PM
I have done it before if 5 of the bones had nice pull back and some others in the box didnt to make it look uniform. I also clean the bone ends.

BBQ Grail
05-06-2011, 01:24 PM
I have done it before if 5 of the bones had nice pull back and some others in the box didnt to make it look uniform. I also clean the bone ends.

Looks like there might be a good reason for comp cooking. For backyard cooking...not so much.



Sir Larry of Rocklin

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SmokinGuitarPlayer
05-06-2011, 08:29 PM
OH NO ..next thing we'll be stuffing them into muffin tins!

CBQ
05-06-2011, 08:29 PM
It's called Frenching, and while I don't do it, I know some good teams that do.