Boshizzle
somebody shut me the fark up.
I trimmed up some St Louis style spares and decided to try something different with the trimmings. In the past, I'd just put the trimmings in the smoker until they were tender and then chop them and eat on sandwiches. This time, I decided to try something a little different.
I sliced them into thin slices perpendicular to the cartilage and rubbed them down with rub.
I cooked them with the rest of the ribs at 275 F.
Because the trimmed slices were thin, I foiled them after about 1.5 hours with just a little bit of water in the foil with them. I let them cook in the foil for about another 2 hours.
For the last half hour of cooking, I opened up the foil and spritzed the slices with AJ about every 10 minutes.
This was part of our lunch Saturday. I put a little sauce on the "riblets" and they didn't last long. They were tender, moist, and full of flavor.
I sliced them into thin slices perpendicular to the cartilage and rubbed them down with rub.
I cooked them with the rest of the ribs at 275 F.
Because the trimmed slices were thin, I foiled them after about 1.5 hours with just a little bit of water in the foil with them. I let them cook in the foil for about another 2 hours.
For the last half hour of cooking, I opened up the foil and spritzed the slices with AJ about every 10 minutes.
This was part of our lunch Saturday. I put a little sauce on the "riblets" and they didn't last long. They were tender, moist, and full of flavor.
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