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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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Old 02-15-2012, 06:05 PM   #1
Pappy
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Default 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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Old 02-15-2012, 06:13 PM   #2
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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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Old 02-15-2012, 06:34 PM   #3
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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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Old 02-15-2012, 06:39 PM   #4
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I used to trim but now I cook them whole; my family prefers it that way.
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Old 02-15-2012, 06:40 PM   #5
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Whole ribs are messier to eat, but I thing they self-baste and end up juicer.
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Old 02-15-2012, 06:42 PM   #6
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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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Old 02-15-2012, 07:00 PM   #7
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I like to trim my ribs just because I think they cook more evenly. The trimmings, "rib tips" I sometimes use to roast with saurkraut!
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Old 02-15-2012, 08:32 PM   #8
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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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Old 02-15-2012, 10:46 PM   #9
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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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Old 02-15-2012, 11:06 PM   #10
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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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Old 02-15-2012, 11:11 PM   #11
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I trim and use the trimmings for tasting and baked beans.
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Old 02-15-2012, 11:47 PM   #12
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I leave them whole.
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Old 02-16-2012, 12:59 AM   #13
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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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Old 02-16-2012, 02:13 AM   #14
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We always trim them up tight and turn the trimmings into sausage.
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Old 02-16-2012, 03:09 AM   #15
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They're OK either way. I mostly leave them whole nowadays.
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