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Old 04-29-2009, 01:58 PM   #1
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Join Date: 04-17-09
Location: Lynbrook, NY
Default Trimming the skirt/flat/brisket off spare ribs?

Do you guys trim that extraneous piece of meat on the bone side of a rack of pork spare ribs off? If so why?

Everywhere I read says to do it. I hadn't read that last time I made them and I don't recall how it tasted but won't it soften up just like the rest of the meat? Isn't it just an excuse to have a meatier rack of ribs by leaving it on?

Not sure I understand the logic on this one but I am sure I'm overlooking something...
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Old 04-29-2009, 02:02 PM   #2
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Join Date: 10-30-07
Location: Melbourne, FL

I do it because I also trim the ribs to St. Louis style.

As you found out, you certainly don't have to, but I like to cook it alongside the ribs - it gets done quicker and the cook gets a snack!
Steve - Currently cooking on:

Weber 22.5" Kettle (2X)
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Old 04-29-2009, 02:08 PM   #3
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I agree, cook's snack.

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Old 04-29-2009, 02:31 PM   #4
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Ill second cooks snack, thats a great lil piece of meat!!
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
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Old 04-29-2009, 03:14 PM   #5
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Default Volkanator.....:)-

As Augie said,it's good snackin' stuff. Helps to trim St. Louis Style so the Racks don't dry out before the Brisket(top part) gets done.These can be cut into bite sizes and sauced for a very good portion of tidbits.
Cook them along side your Ribs (same heat) and they will be done in 1 to 1-1/2hrs.or till tender.Then entice your friends till the ribs are done.
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Old 04-29-2009, 03:17 PM   #6
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I use it for other stuff - green chili, adobo, spaghetti sauce, etc. ...and at $0.99#, sometimes even the garbage.
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Old 04-29-2009, 06:16 PM   #7
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Watch this closely

If it ever makes it in there. I mean I love that piece and always save those for my friends.
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
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