The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 02-18-2008, 12:33 PM   #1
Men-N-Blue BBQ
Is lookin for wood to cook with.
 
Join Date: 10-22-07
Location: Osage City, Kansas
Default Rib Question

Has anyone trimmed thier ribs St. Louis stle after there smoked. I just didn't have enough room on the smoker to place the ribs and the trimmings. I'm gonna try to cut them down when I'm finished.
Men-N-Blue BBQ is offline   Reply With Quote


Old 02-18-2008, 12:35 PM   #2
Puppyboy
Babbling Farker
 
Puppyboy's Avatar
 
Join Date: 07-07-06
Location: Osage City, Kansas
Default

Can't wait to see how they turn out.

Sweet avatar by the way.
__________________
www.facebook.com/BarkinDawgsBBQCatering
Puppyboy is offline   Reply With Quote


Old 02-18-2008, 12:36 PM   #3
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Default

Nope... If I'm cooking more than would normally fit flat, I use a 'Rib Rack' that I found for my weber... Each one holds 4 slabs (or two slabs of ribs and two slabs of tips)...
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Old 02-18-2008, 02:09 PM   #4
smoke-n-my-i's
is One Chatty Farker
 
smoke-n-my-i's's Avatar
 
Join Date: 08-27-07
Location: Eustis, FL
Default

Cut them down???

Is that like in cut them down to baby backs, or cut them in half length wise?

I take it you want to cut them down so they would be more like baby backs. If so, why not just buy bb's? That is what I do...

If you are meaning cut in half, why not? If you just need the room, cut them, stack them, and every so often, move them around.
__________________
KCBS Member
Smoke-N-My-I's Competition BBQ Team
2 Chargriller SuperPros with SFB's(retired)
2 UGLY drum smokers
Weber 22 1/2" & 18 1/2" Kettle
Super fast RED Thermapen
Screaming fast ORANGE Thermapen
KCBS Certified Table Captain
KCBS Certified Judge
smoke-n-my-i's is offline   Reply With Quote


Old 02-18-2008, 02:16 PM   #5
Men-N-Blue BBQ
Is lookin for wood to cook with.
 
Join Date: 10-22-07
Location: Osage City, Kansas
Default

i'm meaning cut the excess meat off to make spares St. Louis style.
Men-N-Blue BBQ is offline   Reply With Quote


Old 02-18-2008, 02:17 PM   #6
RichardF
is One Chatty Farker
 
RichardF's Avatar
 
Join Date: 03-07-05
Location: the best day ever
Default

I've taken off what's above the bone, but haven't trimmed the flap after cooking. It's no big deal, other than it's hot. I do think sometimes that the meat that isn't on/between the bone cooks faster and may be over-done. After the cook, other than for aesthetic reasons do you need to cut them down? Just continue your cut up thru the meat.
__________________
if you meet the Buddha on the road, kill him


Live every week like it's shark week
RichardF is offline   Reply With Quote


Old 02-18-2008, 02:39 PM   #7
SP
is one Smokin' Farker
 
SP's Avatar
 
Join Date: 05-20-06
Location: Kansas City
Default

I will some time take the tip and use them in tomato sauce(italian mod). You can also roll them up and put them on the smoker i.e. Paul Kirk. They will take up less room.
__________________
[COLOR=blue]Clay[/COLOR]
[COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR]

[COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR]
[COLOR=#0000ff]Weber Kettle[/COLOR]
[COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR]
[COLOR=#0000ff]Charbroil Gasser[/COLOR]
SP is offline   Reply With Quote


Old 02-18-2008, 03:44 PM   #8
Paulie G.
is one Smokin' Farker
 
Paulie G.'s Avatar
 
Join Date: 08-07-06
Location: Bluffton, SC
Default

It'll be fine.
__________________
Paulie G.
Pit Boss
Coastal Carolina Catering
Klose custom 28'x7' Golf Pro Classic mobile pit.
Paulie G. is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
rib question KrabbyKirk Q-talk 9 07-12-2011 06:43 PM
rib question beertender55 Q-talk 12 01-21-2011 09:09 AM
Rib Question Urbs Q-talk 15 12-22-2009 09:49 PM
Question- R2D2 rib cooking question. smooookin Q-talk 3 04-05-2009 04:14 PM
Rib Question Bossmanbbq Q-talk 14 06-11-2008 07:55 AM

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 12:18 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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