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Old 07-04-2014, 08:48 AM   #9
On the road to being a farker
Join Date: 06-16-14
Location: Western 'Burbs of Chicago

I trim them to St. Louis for a few reasons. First it looks good and it's what people think of when they think ribs. I trim the belly from the rib tips then throw everything on the smoker after putting rub on everything. The trimmings are usually done first and can be cut up for little snacks or used to see how the cook is going.
Downeast Beast (Scarlett), PBC, Jumbo Joe, Blackstone Patio Oven, PK Grill, DCS Gasser
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