MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-04-2014, 05:33 AM   #1
Oldpro1946
On the road to being a farker
 
Join Date: 10-03-11
Location: Chicago W Suburbs
Default Trimming spare ribs

I am going to try some spare ribs Sunday for the first time. After many tries at BB's, 4 hrs @ 250, no foil, I get them like I like them. I think I will try the spares @250 for 5 hrs? But the question is, why do people trim the spares so they become St. Louis ribs? Aren't they trimming away lots of "good stuff"? I thought I'd smoke them untrimmed, any suggestions? Thanks.
Oldpro1946 is offline   Reply With Quote




Old 07-04-2014, 06:07 AM   #2
captndan
Quintessential Chatty Farker
 
Join Date: 06-29-11
Location: Greeneville TN
Default

Either way is OK same result. I trim mine because I like the burnt ends. The St. Louis style makes a better presentation if that's important. Eat well.
captndan is offline   Reply With Quote


Thanks from:--->
Old 07-04-2014, 06:18 AM   #3
grantw
is One Chatty Farker
 
Join Date: 09-13-12
Location: canada
Default

Triming them gets rid of the cartilage and makes a nice looking/nice eating rib. Cooking it full you have the cartilage to deal with while eating it
__________________
Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle.
grantw is offline   Reply With Quote


Thanks from:--->
Old 07-04-2014, 06:26 AM   #4
Enrico Brandizzi
Babbling Farker

 
Join Date: 12-16-13
Location: Rome, Italy
Default

For me presentation is important. They look pretty well all the same shape. As said cartilagen are really unlike to bite so ... Another problem solved!
__________________
[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B]
[B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ

BBQness is on Youtube, Instagram & Flickr [/B]
Enrico Brandizzi is offline   Reply With Quote


Thanks from:--->
Old 07-04-2014, 07:08 AM   #5
Militant83
is one Smokin' Farker
 
Join Date: 05-05-11
Location: Circleville, OH
Default

If you don't want to do a St. Louis cut, Aaron Franklin has a good video on ribs. Its a mix between whole spares and St. Louis. He calls it a Kansas City cut. I think they still have a nice presentation to them for backyard cooks.

__________________
Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ
Militant83 is offline   Reply With Quote


Thanks from:--->
Old 07-04-2014, 07:14 AM   #6
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

I just leave 'em whole. The cartilage just makes it fun. BE the rib...



__________________
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
deguerre is offline   Reply With Quote


Thanks from: --->
Old 07-04-2014, 07:28 AM   #7
chicagokp
Babbling Farker
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default

I always referenced this link for trimming.

http://www.bbq-brethren.com/forum/sh...ad.php?t=98483
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer
Battle Box
Midi UDS
Weber Performer
22.5 Weber OTG
WGA Charcoal
Weber Genesis
chicagokp is offline   Reply With Quote


Thanks from:--->
Old 07-04-2014, 08:20 AM   #8
dadsr4
somebody shut me the fark up.

 
Join Date: 02-08-10
Location: Howell, MI
Default

Untrimmed spares are messier to eat. That is the only down side I see. I think the flavor is better.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is offline   Reply With Quote


Thanks from:--->
Old 07-04-2014, 08:48 AM   #9
alecksjaycubs
Full Fledged Farker
 
Join Date: 06-16-14
Location: Western 'Burbs of Chicago
Default

I trim them to St. Louis for a few reasons. First it looks good and it's what people think of when they think ribs. I trim the belly from the rib tips then throw everything on the smoker after putting rub on everything. The trimmings are usually done first and can be cut up for little snacks or used to see how the cook is going.
__________________
Weber Summit Charcoal, '69 Redhead (Jessica), Copper Performer, Jumbo Joe, MAK 1 Star, Arteflame, Carson Rodizios, PK360, Roccbox, Kudu
alecksjaycubs is offline   Reply With Quote


Thanks from: --->
Old 07-04-2014, 09:21 AM   #10
1buckie
Babbling Farker
 
Join Date: 06-21-12
Location: Sacramento CA
Default

Chicagokp's link show an easy how-to for complete trim, Militant83's & this thread talks about the other, less trimmed "KC" cutout:

http://www.bbq-brethren.com/forum/sh...d.php?t=192861



Enjoy your cookup !!!!
1buckie is offline   Reply With Quote


Thanks from:--->
Old 07-04-2014, 09:43 AM   #11
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Your plan is solid, however I think 275 is a better temp for ribs Guerry those bones look amazing may be one day RedHot will show you how
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from: --->
Old 07-04-2014, 09:48 AM   #12
1buckie
Babbling Farker
 
Join Date: 06-21-12
Location: Sacramento CA
Default

Quote:
Originally Posted by Bludawg View Post
Your plan is solid, however I think 275 is a better temp for ribs Guerry those bones look amazing may be one day RedHot will show you how

Might be the 'sauce' that makes 'em look so snazzy?
1buckie is offline   Reply With Quote


Thanks from: --->
Old 07-04-2014, 10:07 AM   #13
DanB
is Blowin Smoke!
 
Join Date: 02-28-12
Location: Paramus New Jersey
Default Spares

Next time with spares, smoke them whole trim afterwards.
I used to trim the spares to St Louis style, but it was a major pain trimming the tips to be ground for sausage.
DanB
__________________
Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS.
DanB is offline   Reply With Quote


Thanks from:--->
Old 07-04-2014, 02:19 PM   #14
dadsr4
somebody shut me the fark up.

 
Join Date: 02-08-10
Location: Howell, MI
Default

To me, the cartilage in the tips is no different to deal with than the bones in chicken wings. Except that there is more meat. People handle chicken wings with no problem, in fact, they pay money to buy them special. Growing up, I was the only one to eat wings, otherwise they got pitched.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is offline   Reply With Quote


Thanks from: --->
Old 07-04-2014, 02:31 PM   #15
leanza
Babbling Farker
 
leanza's Avatar
 
Join Date: 05-26-07
Location: Southern California
Default

It's all good either way. I've settled on 3-1-1/2 at 230* or so.
__________________
Tom
leanza is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:50 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts