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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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07-04-2014, 05:33 AM | #1 |
On the road to being a farker
Join Date: 10-03-11
Location: Chicago W Suburbs
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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.
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07-04-2014, 06:07 AM | #2 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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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.
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07-04-2014, 06:18 AM | #3 |
is One Chatty Farker
Join Date: 09-13-12
Location: canada
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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
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07-04-2014, 06:26 AM | #4 |
Babbling Farker
Join Date: 12-16-13
Location: Rome, Italy
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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!
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07-04-2014, 07:08 AM | #5 |
is one Smokin' Farker
Join Date: 05-05-11
Location: Circleville, OH
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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.
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07-04-2014, 07:14 AM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I just leave 'em whole. The cartilage just makes it fun. BE the rib...
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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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07-04-2014, 07:28 AM | #7 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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07-04-2014, 08:20 AM | #8 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Untrimmed spares are messier to eat. That is the only down side I see. I think the flavor is better.
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07-04-2014, 08:48 AM | #9 |
Full Fledged Farker
Join Date: 06-16-14
Location: Western 'Burbs of Chicago
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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.
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07-04-2014, 09:21 AM | #10 |
Babbling Farker
Join Date: 06-21-12
Location: Sacramento CA
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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 !!!! |
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07-04-2014, 09:43 AM | #11 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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
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07-04-2014, 09:48 AM | #12 |
Babbling Farker
Join Date: 06-21-12
Location: Sacramento CA
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07-04-2014, 10:07 AM | #13 |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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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
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07-04-2014, 02:19 PM | #14 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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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.
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07-04-2014, 02:31 PM | #15 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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It's all good either way. I've settled on 3-1-1/2 at 230* or so.
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