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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-03-2013, 06:30 AM   #1
Mbrienzo
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Default Rib preparation

Relatively new to Q. When preparing spares,do you cut the flap off on the bone side or leave it. Thanks.
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Unread 03-03-2013, 06:39 AM   #2
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Depends on how much there is. If it's just a little one I leave it, if it's large cut it off, but don't toss it - throw it on the pit and cook it along with the ribs - that is the cooks treat - a little snack for all the hard work you are doing.
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Unread 03-03-2013, 06:48 AM   #3
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If I'm cooking for home I do as L-M suggested. For competition I trim it off regardless.
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Unread 03-03-2013, 06:53 AM   #4
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I leave it on, I don't do comps and figure it's all good to me!
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Unread 03-03-2013, 06:58 AM   #5
IamMadMan
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Quote:
Originally Posted by LMAJ View Post
Depends on how much there is. If it's just a little one I leave it, if it's large cut it off, but don't toss it - throw it on the pit and cook it along with the ribs - that is the cooks treat - a little snack for all the hard work you are doing.
Have fun!
^ +1 ... I agree, put them on the grill with the other trims, eat them as a snack, and the remaining can be cut up and put into your trays of beans.
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Unread 03-03-2013, 07:52 AM   #6
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Fry it up for breakfast is by far my favorite way to eat the flap
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Unread 03-03-2013, 09:30 AM   #7
Bludawg
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I cut 'em off and save them for Fajitas when I get a bag full.
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Unread 03-03-2013, 10:24 AM   #8
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Default Re: Rib preparation

I cut it off and freeze it for later use.

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