Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
07-27-2010, 11:59 PM | #1 |
Knows what a fatty is.
Join Date: 08-11-09
Location: Longview Wa
|
non trimmed spares ?
Does anybody have experience with not trimming spares down to st. louis style, if so how did they turn out? I really can't find anything about not trimming so i figured i'd ask the brethren.
__________________
char-griller pro w/side fire box. burns cherry, apple, pear wood. |
|
07-28-2010, 12:17 AM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I cook them untrimmed, or sometimes with just the flap trimmed. I make sure the fat end faces the heat and cook away. It takes a little longer is all.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
07-28-2010, 12:26 AM | #3 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
|
I don't know how to trim spares so I don't. no one has complained yet.
__________________
No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
|
07-28-2010, 12:38 AM | #4 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
|
When I started I never trimmed my spares. They turn out just fine. They cook a bit unevenly, but it's no biggie. After some years, I finally did a websearch and found out how to trim spareribs. There are many videos out there and illustrated websites. I tried it myself. It's not rocket science and turned out really fast and easy, even for me. I found the results much more enjoyable and now always trim.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
|
07-28-2010, 02:07 AM | #5 |
Got rid of the matchlight.
Join Date: 01-12-08
Location: Mankato, MN.
|
I just saw an untrimmed spare a few weeks ago . . .
I just saw an untrimmed spare a few weeks ago when I was judging a contest in Ohio. It happens so rarely that it shocked us a little at the table. The comments were " they must not known what they were doing to have turned in something like this" The rib was OK but probably didn't receive the score it would have had it been trimmed to eliminate all the excess cartillege etc. Hope this helps a little - Professor S.
|
|
07-28-2010, 02:33 AM | #6 | |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
|
Quote:
http://www.youtube.com/watch?v=PpJxnnVOLiM From the BBQ Pit Boys channel on youtube Love that guy! Still newish to all the self cooked Q stuff, my first rack this year was not trimmed, and when I took a big bite into the cartridge.. I found it fairly gross and unexpected.. as all I ever ate before I learned must of been trimmed. So now I trim. |
|
|
07-28-2010, 09:45 AM | #7 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
|
It is said that the trimmings cooked along with the trimmed ribs will cook faster than the ribs themselves so they are snacks for the chef. I have never experienced this myself. I always ruin them and wind up throwing them away.
When I leave cook ribs untrimmed, the part I would normally trim off seems to cook slower than the ribs themselves because the fat is not rendered and more attached to the meat. I would trim for comp but untrimmed for a crowd. I figure if people want to naw around the fat and get the meat off the big end then so be it. At least it is not getting waisted.
__________________
Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
|
07-28-2010, 09:48 AM | #8 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
I've not had problems (or complaints) with cooking untrimmed ribs.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
07-28-2010, 10:11 AM | #9 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
|
I mostly judge in Iowa & northern Missouri and we do see untrimmed spares every once in a while. It's not real common but not so unusual that it shocks the judges, at least around here.
__________________
Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
|
07-28-2010, 10:13 AM | #10 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
|
I always trim mine. There are plenty of references on the intergoogle to help you learn how to trim. Basically though, remove the meat flap on the underside, remove the membrane, cut as close as you can to the top of the longest rib and then follow the ends of the ribs as you cut across.
On a side not about the trimmings, last weekend I trimmed and smoked 3 slabs. I took the trimmings and cut out all of the cartilage. I think ground up the meat that was left and smoked it like a fatty. It was a little dry as it probably needed more fat to keep it moist. Other people will use the trimmings for their beans, chili, sausage. Its still good meat, I just don't like cooking them as riblets and as mentioned above, usually have issues with the pieces cooking properly. |
|
07-28-2010, 12:00 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
You can take the trimmings from the ends and place them in an aluminum pan, pour some sauce and apple juice over them and braise in smoker for 5 hours, makes a good mess of braised rib tips.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
07-28-2010, 01:02 PM | #12 |
Knows what a fatty is.
Join Date: 07-03-10
Location: Fort Wayne, IN
|
Since I don't do comps, and I just cook for regular folks... most often the wife and sometimes brother and his wife as well, I cook untrimmed spares. My sis-in-law prefers the rib tip end, so she'll eat most of that that while the rest of us eat the meat off the ribs. If I'm using the Chargriller which has cooler and hotter areas(by about 15-20°), the untrimmed spares can be cooked very evenly. I just had to learn my grill well and move things around accordingly. I think I have it figured out to where those "hot spots" on the grill surface come in handy.
__________________
Denny D GrillPro Cabinet Smoker(mods) 22" CKG(cheap kettle grill) Uniflame 16" Kettle Grill Chargriller ProDeluxe(mods) Brinkman gasser w/smoker box Wood Burning Firepit/Smoker |
|
07-28-2010, 02:01 PM | #13 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
|
I have never trimmed mine.........
__________________
J Crunch |
|
07-28-2010, 02:06 PM | #14 |
Knows what a fatty is.
Join Date: 08-11-09
Location: Longview Wa
|
Thanks everyone!
__________________
char-griller pro w/side fire box. burns cherry, apple, pear wood. |
|
07-28-2010, 03:20 PM | #15 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
|
I cooked 9 racks of spares recently in my little wsm, and while I almost alway trim, this time I only trimmed four. I wasn't surprised that the untrimmed won out over the St. louis ribs I overcooked. However, I thought they ended up better than the best of the St. Louis ribs, as well. They just seemed juicier and more flavorful. Turn the tips to more heat to get tender before the bone ends start drying out if you can.
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Trimmed pork collars | roksmith | For the Board | 84 | 03-24-2011 01:04 AM |
Trimmed Brisket | jefflouella | Q-talk | 6 | 07-02-2010 02:12 PM |
Pre Trimmed | Transformer BBQ | Competition BBQ | 17 | 09-05-2007 10:34 AM |
Whole Vs trimmed. | Norcoredneck | Q-talk | 6 | 06-03-2007 07:45 PM |
Thread Tools | |
|
|