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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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01-08-2011, 10:28 PM | #16 |
On the road to being a farker
Join Date: 07-23-10
Location: Charlotte NC
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Great post! will reference I'm sure!
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[B][FONT=Comic Sans MS][COLOR=Blue][SIZE=3]Bill[/SIZE] UDS - Ole Blue Weber 22.5 Kettle x 2 Charbroil Quantum 5 burner Brinkman SKD Offset w/ Mods [/COLOR][/FONT][/B] |
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01-08-2011, 10:31 PM | #17 |
Full Fledged Farker
Join Date: 12-04-08
Location: Saugus, CA
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Great!
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01-08-2011, 10:41 PM | #18 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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Very nicely done Mister Bob! Assuming that's you doing the trimming, nice work by the photographer as well!
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-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach CLICK HERE to join us in a BBQ Brethren Throwdown! |
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01-08-2011, 10:59 PM | #19 | |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Quote:
Yes, that's me doing the trimming and my son handling the camera.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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01-09-2011, 12:45 AM | #20 |
On the road to being a farker
Join Date: 08-15-10
Location: Aurora, CO
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Great tutorial but I find removing the rib tips first makes the skirt and membrane easier to remove...
And as for what to do with the trimmings, I cook them. They are great as they are or always make good smoked boiling meat... |
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01-09-2011, 12:47 AM | #21 | |
On the road to being a farker
Join Date: 08-15-10
Location: Aurora, CO
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Quote:
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01-09-2011, 03:58 AM | #22 |
Full Fledged Farker
Join Date: 02-07-10
Location: Des Moines, IA
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Thanks for sharing this!
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Tom [B]Red Nose BBQ[/B] WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker |
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01-09-2011, 07:05 AM | #23 | |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Quote:
I've been trimming ribs for many, many years and find it much easier to remove the flap first. It allows you to see all the bones and make that long straight cut to even up the rack. Once the flap is removed, it makes no difference whether you remove the tips or membrane first. As for rinsing, I've done a little research since posting this yesterday. Here's what the USDA has to say about rinsing raw meat: "Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Some consumers think they are removing bacteria from the meat and making it safe. For safety, use a food thermometer to be sure the food has reached a safe minimum internal temperature." and "Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination." Here's the link to that page on their web site http://www.fsis.usda.gov/factsheets/...fety/index.asp I'll go with the USDA on this one and use my eyes and fingers to find bone fragments. But again, to each his own!
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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01-09-2011, 11:21 AM | #24 |
is one Smokin' Farker
Join Date: 10-20-09
Location: York, PA
Name/Nickname : Ed
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Bob, Great tutorial. Thanks to you and your son.
Ed
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01-09-2011, 11:35 AM | #25 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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Yes, thanks for sharing. Nice refresher.
St. Louis trimmed ribs fit better into the pot I use to boil them with !
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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01-09-2011, 01:24 PM | #26 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Love it, I never thought about grounding the flap and such. I may have to get me a grinder now.
Anyone have recommendations on a grinder?
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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01-09-2011, 01:31 PM | #27 |
Take a breath!
Join Date: 11-10-10
Location: Shenandoah, TX
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Very cool indeed, thanks for the "how to" with pics!
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BWS Fatboy, Weber OTG 22.5, Weber OTS 18.5, Weber Performer, Weber Genesis SE-410. |
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01-09-2011, 02:52 PM | #28 | |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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Quote:
I use the same one Mister Bob uses and it works pretty good for the small amounts I use it for. My gut feeling is that if you have any plans on grinding larger quantities then maybe something specifically designed for grinding may be better.
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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01-09-2011, 03:05 PM | #29 |
On the road to being a farker
Join Date: 11-18-10
Location: Tiffin, IA
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Good job-I am happy to say that I was taught the same way. I was just wondering if you ever tried to season them prior to shrink wrapping? Would that make them tough to sit in the seasoning?
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[FONT=Comic Sans MS][SIZE=3]WSM 22" Char-Griller Offset[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3]the "Stoker" is the Heat :flame:[/SIZE][/FONT] |
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01-09-2011, 03:24 PM | #30 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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I agree. The KitchenAid is OK for the occasional small job like grinding trimmings, but if you plan on doing any real volume of meat grinding, you'll definitely need a better option.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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