Originally Posted by txschutte
No foil. I offer untrimmed spares. I only pull the membrane. Trimming down to St Louis is time consuming. The customers are happy with the larger ribs with tips as well.
I will agree and sometimes dont even pull the skin, keeps the ribs a lil moister.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
BBQ Person of the Year 2013