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Unread 09-25-2010, 01:25 PM   #29
somebody shut me the fark up.

Join Date: 01-26-10
Location: Virginia
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I cooked some spare ribs, a brisket flat, and a chucky today continuing my experimentation.

I decided to try something different with the rib trimmings. I sliced the trimmings perpendicular to the cartilage in thin strips.

I applied rub and put them in the smoker with the rest of the ribs at 275 F.

Because the trimed slices were thin, I foiled them after about 1.5 hours with just a little bit of water in the foil with them. I let them cook in the foil for about another 2 hours.

For the last half hour of cooking, I opened up the foil and spritzed the slices with AJ about every 10 minutes. Yeah, I know, "If you are lookin' you ain't cookin'." But, this thread is about whatever works regardless of how it rhymes or not. In this case, it cooked just fine. I was lookin' and cookin'.

This was part of our lunch. I put a little sauce on the "riblets" and they didn't last long. They were tender, moist, and full of flavor.

This is a great option for cooking St Louis style spare rib trimmings that I will be using from now on.
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Last edited by Boshizzle; 09-25-2010 at 03:24 PM..
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