Untrimmed spares rule....

daninnewjersey · Mar 12, 2012

Well....very minimally trimmed rule. Did these 2 racks (and one beef short rib) for some friends. They specifically asked that they not be trimmed, and I gotta say that's my favorite way to do them. Smoked at 275-300 with oak and basic homemade rub. Guys went nuts for them.....

Anyone else prefer untrimmed?

redvert05 · Mar 12, 2012

For us, if we are doing Spares....untrimmed is the way we roll! :thumb:

deguerre · Mar 12, 2012

Yes, I do like untrimed spares. Nice cook!

Wampus · Mar 12, 2012

Why exactly? Just more meat to enjoy? Is there some other reason you prefer untrimmed?

I do know my freezer has accumulated plenty of rib tips!:roll:

pahutchens · Mar 12, 2012

Mine always visit the Mohel

deguerre · Mar 12, 2012

pahutchens said:
Mine always visit the Mohel

I thought that was just for Bris-ket.

JONESY · Mar 12, 2012

Haven't done untrimmed spares in a long time, may have to give it a go.

redvert05 · Mar 12, 2012

Wampus said:
Why exactly? Just more meat to enjoy? Is there some other reason you prefer untrimmed?

I do know my freezer has accumulated plenty of rib tips!:roll:

Wamp,

We like them better than trimmed as we think the Rib Tip portions cook better on the rack than off......nothing beat sucking on them Rib Tips! :icon_blush: :becky:

jestridge · Mar 12, 2012

I have done them both way never could tell bunch difference, only thing the trim fits your smoker better, also try making burnt end out of those tips very good
Also rib tip samwitch is mighty good

bigabyte · Mar 12, 2012

Looks good!:thumb: I prefer trimmed so I don't have to deal with the knuckles, but I would never turn down some good untrimmed ribs either.

jfikentscher · Mar 12, 2012

Nice looking ribs!

RevZiLLa · Mar 12, 2012

I don't trim them anymore

hamiltont · Mar 12, 2012

Did a couple spares yesterday. Right out of the cryovac package, on to the smoker and then dusted; straight up. Once they were done then I trimmed them up St. Louis style. Works just fine. Cheers!!!

Carbon · Mar 12, 2012

For me, less prep hassle, and everything gets eaten.

FiremanVinny · Mar 12, 2012

When you cook them untrimmed how do you serve them? cut the tips off first then cut the ribs?

hamiltont · Mar 12, 2012

FiremanVinny said:
When you cook them untrimmed how do you serve them? Cut the tips off first then cut the ribs?

Yep. Easy Peasy.

kennyd0118 · Mar 12, 2012

I thought the main reason to trim was the cooking time. Don't the St Louis sections take more time to cook?

DaChief · Mar 12, 2012

I haven't cooked one not trimmed in a long time. Just works out better sizewise I guess.

dadsr4 · Mar 12, 2012

FiremanVinny said:
When you cook them untrimmed how do you serve them? cut the tips off first then cut the ribs?

I just cut all the way through every other rib.
I just think whole spares are moister and have a better taste.

tnjimbob · Mar 12, 2012

I buy them untrimmed and I only trim for comp practice and to take up less room in the smoker. I usually cook the rib tips too and do them like burnt brisket ends.

Untrimmed spares rule....

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