oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 03-03-2013, 06:30 AM   #1
Mbrienzo
Found some matches.
 
Join Date: 02-14-13
Location: Hilliard, Ohio
Default Rib preparation

Relatively new to Q. When preparing spares,do you cut the flap off on the bone side or leave it. Thanks.
Mbrienzo is offline   Reply With Quote


Old 03-03-2013, 06:39 AM   #2
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Default

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!
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
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
LMAJ is offline   Reply With Quote


Old 03-03-2013, 06:48 AM   #3
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

If I'm cooking for home I do as L-M suggested. For competition I trim it off regardless.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!


***Annual Chicago Area Brethren Picnic! Join us!!!***


Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote


Old 03-03-2013, 06:53 AM   #4
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

I leave it on, I don't do comps and figure it's all good to me!
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Old 03-03-2013, 06:58 AM   #5
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

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.
__________________
We must never forget that the highest appreciation is not to utter words, but to live by them - JFK
IamMadMan is offline   Reply With Quote


Old 03-03-2013, 07:52 AM   #6
plakers
Full Fledged Farker

 
Join Date: 04-16-12
Location: Springfield, OR
Default

Fry it up for breakfast is by far my favorite way to eat the flap
__________________
Pete-my first UDS,a brick pizza WFO, a leaky Chargriller offest, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, baby Traeger, One-touch copper Kettle
plakers is offline   Reply With Quote


Old 03-03-2013, 09:30 AM   #7
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

I cut 'em off and save them for Fajitas when I get a bag full.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 03-03-2013, 10:24 AM   #8
BobM
Babbling Farker

 
Join Date: 02-16-12
Location: Long Island, NY
Default Re: Rib preparation

I cut it off and freeze it for later use.

Sent from my Android phone.
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed]
[COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] |
BobM is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 05:32 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts