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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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02-15-2012, 06:05 PM | #1 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Spare Ribs - Trimmed or Whole
Does anyone just smoke the whole spare ribs or is it better to just trim St Louis style?
When I trim, I don't care for the part that gets cut off. I just toss it. I'm thinking if I left it whole, I might get some good off of it.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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02-15-2012, 06:13 PM | #2 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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There is no problem with spare ribs cooked without being trimmed. In fact, many of the "meccas" in Texas don't trim spare ribs at all. I cooked four racks of untrimmed spares a couple of weeks ago and the people I cooked them for loved them. Go for it and post pron.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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02-15-2012, 06:34 PM | #3 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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I cook them both ways, can't go wrong either way IMHO. The reason I sometimes cut them into St Louis ribs is because I like to grind the trim into sausage. If my freezer's full of sausage, I cook them whole.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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02-15-2012, 06:39 PM | #4 |
is one Smokin' Farker
Join Date: 05-11-10
Location: Doraville GA
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I used to trim but now I cook them whole; my family prefers it that way.
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Super fast Purple Thermapen Shirley Fabrication Offset 24x60, Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles, Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce. |
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02-15-2012, 06:40 PM | #5 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Whole ribs are messier to eat, but I thing they self-baste and end up juicer.
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02-15-2012, 06:42 PM | #6 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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I like to trim them up - I still cook the trimmings to add to beans and what not.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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02-15-2012, 08:32 PM | #8 |
On the road to being a farker
Join Date: 09-14-11
Location: Geneva, IL
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I trim mine and smoke the tips right with the ribs. Then I cool down the tips and save the for the next day. Put them in a crockpot at work with some sauce on high for about 3-4 hours and my co-workers drool all over them.
Yea you have to eat around the cartilage but it's not too big of a deal. |
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02-15-2012, 10:46 PM | #9 |
Full Fledged Farker
Join Date: 03-16-11
Location: Garden City, MI
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If I'm just making one slab, say for a Saturday snack, I'll usually leave them whole and cook them in the Kettle.
When I'm doing multiples slabs, I'll trim them up and fire up the WSM. Then I can do anything I want with the tips (cook's snack, beans, etc.)
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If I told people what I use to cook, they probably wouldn't want to eat my food... |
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02-15-2012, 11:06 PM | #10 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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I've been leaving them whole lately. Maybe i'm just lazy, but i feel better eating a whole rib and then having to eat around a little cartilage at the end rather than dealing with the cartilage for just a little bit of meat. Does that make any sense? If you really want the tips for beans or something you can always trim off the tips after they are cooked.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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02-15-2012, 11:11 PM | #11 |
is one Smokin' Farker
Join Date: 06-06-11
Location: Brookings Oregon
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I trim and use the trimmings for tasting and baked beans.
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3 UDS, One charcoal eating fire breathing home bulit trailer pit, |
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02-15-2012, 11:47 PM | #12 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I leave them whole.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-16-2012, 12:59 AM | #13 |
Full Fledged Farker
Join Date: 12-05-11
Location: State of Confusion - Middle of the Pacific
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Whole for me I like to chew on the bits with a bottle of beer to chase it.
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If God didn't want man to eat animals. He wouldn't have made them out of MEAT! |
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02-16-2012, 02:13 AM | #14 |
is One Chatty Farker
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
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We always trim them up tight and turn the trimmings into sausage.
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Crash - HIBarbeque.com |
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02-16-2012, 03:09 AM | #15 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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They're OK either way. I mostly leave them whole nowadays.
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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
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spare ribs, Trimmed or Whole |
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