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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. |
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10-03-2009, 10:02 PM | #1 |
Knows what a fatty is.
Join Date: 09-03-09
Location: Olathe
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spare ribs trimmed or not?
I've always trimmed down to St. Louis style but it seems like such a waste of meat. What's the time diff on an untrimmed slab at 225 or so?
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10-03-2009, 10:05 PM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I don't think it takes less time at all to cook. I trim because they look better and they are easier to eat.
If you are tossing the trimmings then you are correct it's a waste. But most of us have a variety of different things we do with them. I smoke some of the trimmings while I smoke the ribs so I have some snacks. I also cook the trimmings with some green enchilada sauce and make pork tacos. I'm sure others will chime in with options for the trimmings.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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10-03-2009, 10:10 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Agree with Larry. We always cook the trimmings for other dishes. Beans, chili, enchilada, wraps, or cooks snacks, etc. Nothing wasted and great flavors for other things.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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10-03-2009, 10:11 PM | #4 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Waste? Smoke the trimmings for a few hours with some rub then freeze them. Makes a great lunch, or chopped and added to Brunswick stew.
When I make them for lunch, I just brush them with some BBQ sauce, wrap in foil, and heat at 350 for about 30 minutes in the oven. Better than anything you'd get at Subway or Burger King.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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10-03-2009, 10:12 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Here too, I eat the trimmings, in fact, I eat them myself and do not share.
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[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] |
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10-03-2009, 10:16 PM | #6 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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landarc is a pig...pass it on
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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10-03-2009, 10:18 PM | #7 |
Knows what a fatty is.
Join Date: 09-03-09
Location: Olathe
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thanks for the replies. sounds like most are trimmers.
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10-03-2009, 11:07 PM | #8 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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The best eatin' is the trimmings! Cooks Treat!!!
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Gator Pit Entertainer Stumps GF223 Lg. BGE |
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10-03-2009, 11:10 PM | #9 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Those are Chef's Samples. Matter of fact, most times my kids and wife beat me to em!! You can also smoke em up and then freeze em for later use in a big ole pot of beans. Mine never make it to the freezer though.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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10-03-2009, 11:26 PM | #10 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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oink!
__________________
[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] |
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10-03-2009, 11:31 PM | #11 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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__________________
my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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10-04-2009, 02:30 AM | #12 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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It's just personal preference.
You can eat the ribs trimmed or untrimmed. Dealers choice.
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10-04-2009, 05:26 AM | #13 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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The trimmings which are done sooner are the cooks reward for his hard work and diligence. I snack on them while waiting for the real ribs to be done. Hence the saying "more for me".
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Thanks for noticing |
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10-04-2009, 07:22 AM | #14 |
Babbling Farker
Join Date: 11-28-08
Location: SW Florida
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I save the trimmings and toss them in the grinder when I make sausage.
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John, KCBS/MCBJ |
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