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Unread 02-23-2008, 04:17 PM   #1
Midnight Smoke
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Default Pork Spare Rib Question

I have only done them about 6 times since I started smok'n. I usually trim (KC Trim?) down and remove the membrane.

Do I need to trim them or can you just throw the whole slab on as is. Seems there would be no difference.
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Unread 02-23-2008, 04:20 PM   #2
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Last ones I did I removed the membrane and trimmed off the thin end. Did not KC cut the ribs. They were great Smoke on Bro smoke on
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Unread 02-23-2008, 04:21 PM   #3
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For home cooking you could just throw them on. I like to trim st. louis style. That's what I will use at comps.
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Unread 02-23-2008, 04:25 PM   #4
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Ever since learning how to trim St. Louis style at the Nor Cal Bash last fall I've started always trimming mine that way. Really like it better that way and the family does too.
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Unread 02-23-2008, 04:58 PM   #5
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I do it both ways, but almost always remove the flap as it cooks faster-for presentation St Louis style is the way to go- you can also trim the "white bone" section off after they are cooked and save trimmings for all kinds of other good stuff- instead of removing the membrane you could also just slit it between the bones
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Unread 02-23-2008, 08:08 PM   #6
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Thanks all,

Going to do some tomorrow. Think I will trim them down as well. Seems everytime I do, I overcook the flaps way too much. Will try and watch these closer.
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Unread 02-23-2008, 08:18 PM   #7
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I take the flap off seem to do better.
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Unread 02-23-2008, 11:09 PM   #8
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been doing St lois style since i learned. As stated above though whatever you choose make sure you trim the thin flap on the sides as it dries out easily.
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Unread 02-24-2008, 03:40 AM   #9
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If you do nothing else, remove the membrane. I trim to St. Louis cut and make Sliders out of the short ribs I trim off.
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Unread 02-24-2008, 04:28 AM   #10
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I peel the membrane and cut to STL because that is what I do for comps. As for the trimmins, I cook those up too.
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Unread 02-24-2008, 06:21 AM   #11
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Agree with earlier posters. Trimmed seems to cook more consistent throughout and look nicer when sliced/served. All the trimmings go to good use as well!
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Unread 02-24-2008, 01:49 PM   #12
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There may be a slight difference in cooking time....maybe 30 minutes longer. But ribs are ribs. A lot of good BBQ joints (i.e. Arthur Bryant) cooks the slabs whole. You just gotta munch around the pieces of cartilage. But they are tastey
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Unread 02-24-2008, 03:22 PM   #13
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I like to trim St. Louis style. Season and cook them all together. The trimmings are done sooner and make great "chef's snacks".
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Unread 02-24-2008, 04:25 PM   #14
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Quote:
Originally Posted by Kevin View Post
I like to trim St. Louis style. Season and cook them all together. The trimmings are done sooner and make great "chef's snacks".
Amen to the cook's treats. But don't let the non-cooks find out! It's our secret!
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Unread 02-24-2008, 09:52 PM   #15
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3-2-1 method on the UDS.

UDS ran a little hot to start, first ribs cooked on it. Came out okay. These were some real fatty ribs and I did not clean them up as well as I should have. No rub, just ribs.

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