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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 05-19-2008, 12:25 PM   #1
gotwood
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Default Frozen Spares

I cooked up some spares that I had frozen from sales.
Not sure if it was because I didnt cut them into St. Louis style or frozen, but they turned out on the drier/tougher side.

Anyone else have experience with this??

Would full spares take longer than the 6 hours it takes for my St. Louis cutt??
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Unread 05-19-2008, 02:09 PM   #2
OSD
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If they weren't sealed real good and ice crystals formed on the meat it could dry them out some. Might have just been a bad rack of spares. the untrimmed spares I've done usually take a little longer than St. Louis cut ones.
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Unread 05-19-2008, 02:12 PM   #3
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More meat = longer cook
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Unread 05-19-2008, 02:16 PM   #4
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I did a couple racks, trimmed a la St. Louis, a few weeks ago that came out ok but I thought they were tougher than usual, (own worse critic mod..)
Then it dawned on me that I had forgotten to peel off the membranes!!
Doh!
just plumb forgot...
must be the onset of oldtimers.........
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Unread 05-19-2008, 03:23 PM   #5
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I cryo-suck and then freeze mine all the time and have never had an issue.
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Unread 05-19-2008, 07:15 PM   #6
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I notice that if I don't trim them, they take longer to cook and could dry out.

Jeff
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Unread 05-19-2008, 07:19 PM   #7
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Unread 05-20-2008, 12:44 AM   #8
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at 6500' elevation, untrimmed spares take 8 hours. St. Louis cut takes me 6 hours.
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