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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 04-29-2009, 01:58 PM   #1
volkanator
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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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Unread 04-29-2009, 02:02 PM   #2
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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!
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Unread 04-29-2009, 02:08 PM   #3
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I agree, cook's snack.
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Unread 04-29-2009, 02:31 PM   #4
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Ill second cooks snack, thats a great lil piece of meat!!
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Unread 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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Unread 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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Unread 04-29-2009, 06:16 PM   #7
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Watch this closely

http://www.youtube.com/watch?v=c6u_o...rom=PL&index=3

If it ever makes it in there. I mean I love that piece and always save those for my friends.
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