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Old 07-04-2014, 05:33 AM   #1
Oldpro1946
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Default Trimming spare ribs

I am going to try some spare ribs Sunday for the first time. After many tries at BB's, 4 hrs @ 250, no foil, I get them like I like them. I think I will try the spares @250 for 5 hrs? But the question is, why do people trim the spares so they become St. Louis ribs? Aren't they trimming away lots of "good stuff"? I thought I'd smoke them untrimmed, any suggestions? Thanks.
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Old 07-04-2014, 06:07 AM   #2
captndan
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Either way is OK same result. I trim mine because I like the burnt ends. The St. Louis style makes a better presentation if that's important. Eat well.
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Old 07-04-2014, 06:18 AM   #3
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Triming them gets rid of the cartilage and makes a nice looking/nice eating rib. Cooking it full you have the cartilage to deal with while eating it
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Old 07-04-2014, 06:26 AM   #4
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For me presentation is important. They look pretty well all the same shape. As said cartilagen are really unlike to bite so ... Another problem solved!
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Old 07-04-2014, 07:08 AM   #5
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If you don't want to do a St. Louis cut, Aaron Franklin has a good video on ribs. Its a mix between whole spares and St. Louis. He calls it a Kansas City cut. I think they still have a nice presentation to them for backyard cooks.

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Old 07-04-2014, 07:14 AM   #6
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I just leave 'em whole. The cartilage just makes it fun. BE the rib...



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Old 07-04-2014, 07:28 AM   #7
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I always referenced this link for trimming.

http://www.bbq-brethren.com/forum/sh...ad.php?t=98483
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Old 07-04-2014, 08:20 AM   #8
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Untrimmed spares are messier to eat. That is the only down side I see. I think the flavor is better.
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Old 07-04-2014, 08:48 AM   #9
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I trim them to St. Louis for a few reasons. First it looks good and it's what people think of when they think ribs. I trim the belly from the rib tips then throw everything on the smoker after putting rub on everything. The trimmings are usually done first and can be cut up for little snacks or used to see how the cook is going.
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Old 07-04-2014, 09:21 AM   #10
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Chicagokp's link show an easy how-to for complete trim, Militant83's & this thread talks about the other, less trimmed "KC" cutout:

http://www.bbq-brethren.com/forum/sh...d.php?t=192861



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Old 07-04-2014, 09:43 AM   #11
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Your plan is solid, however I think 275 is a better temp for ribs Guerry those bones look amazing may be one day RedHot will show you how
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Old 07-04-2014, 09:48 AM   #12
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Quote:
Originally Posted by Bludawg View Post
Your plan is solid, however I think 275 is a better temp for ribs Guerry those bones look amazing may be one day RedHot will show you how

Might be the 'sauce' that makes 'em look so snazzy?
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Old 07-04-2014, 10:07 AM   #13
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Default Spares

Next time with spares, smoke them whole trim afterwards.
I used to trim the spares to St Louis style, but it was a major pain trimming the tips to be ground for sausage.
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Old 07-04-2014, 02:19 PM   #14
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To me, the cartilage in the tips is no different to deal with than the bones in chicken wings. Except that there is more meat. People handle chicken wings with no problem, in fact, they pay money to buy them special. Growing up, I was the only one to eat wings, otherwise they got pitched.
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Old 07-04-2014, 02:31 PM   #15
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It's all good either way. I've settled on 3-1-1/2 at 230* or so.
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