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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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03-12-2012, 10:00 AM
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#1 |
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Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Untrimmed spares rule....
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?
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... Last edited by daninnewjersey; 04-15-2012 at 08:25 AM.. |
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03-12-2012, 10:04 AM
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#2 |
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Full Fledged Farker
Join Date: 10-10-10
Location: Fort Wayne, Indiana
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For us, if we are doing Spares....untrimmed is the way we roll!
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22.5" OTG - 18.5" WSM - Weber RoTo - SJ Rescue |
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03-12-2012, 10:06 AM
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#3 |
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somebody shut me the fark up.
  Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Yes, I do like untrimed spares. Nice cook!
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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 |
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03-12-2012, 10:17 AM
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#4 |
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somebody shut me the fark up.
  Join Date: 06-05-09
Location: Mooresville, IN
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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! 
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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03-12-2012, 10:21 AM
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#5 |
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is one Smokin' Farker
Join Date: 09-23-09
Location: Eau Claire WI (finally)
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Mine always visit the Mohel
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Phil UDS, Weber Kettle, #5 Kamado refurbished 'the Copper top' [COLOR="navy"]Blue 'like my Smoke' Thermapen[/COLOR] IMBAS certified MOINK! baller, KCBS MCBJ & CTC |
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03-12-2012, 10:22 AM
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#6 | |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
__________________
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 |
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| Thanks from:---> |
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03-12-2012, 10:23 AM
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#7 |
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is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Haven't done untrimmed spares in a long time, may have to give it a go.
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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03-12-2012, 10:25 AM
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#8 | |
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Full Fledged Farker
Join Date: 10-10-10
Location: Fort Wayne, Indiana
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Quote:
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!  
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22.5" OTG - 18.5" WSM - Weber RoTo - SJ Rescue |
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03-12-2012, 10:29 AM
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#9 |
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somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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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 |
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03-12-2012, 10:42 AM
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#10 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks good!
I prefer trimmed so I don't have to deal with the knuckles, but I would never turn down some good untrimmed ribs either.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-12-2012, 11:14 AM
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#11 |
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Found some matches.
Join Date: 11-01-11
Location: Manasquan, NJ
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Nice looking ribs!
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03-12-2012, 11:19 AM
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#12 |
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is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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I don't trim them anymore
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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03-12-2012, 11:27 AM
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#13 |
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is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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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!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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03-12-2012, 11:45 AM
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#14 |
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is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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For me, less prep hassle, and everything gets eaten.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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03-12-2012, 11:47 AM
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#15 |
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On the road to being a farker
Join Date: 11-07-11
Location: Antioch Ca
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When you cook them untrimmed how do you serve them? cut the tips off first then cut the ribs?
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