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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 10-03-2009, 10:02 PM   #1
cireksu
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Default spare ribs trimmed or not?

I've always trimmed down to St. Louis style but it seems like such a waste of meat. What's the time diff on an untrimmed slab at 225 or so?
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Unread 10-03-2009, 10:05 PM   #2
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I don't think it takes less time at all to cook. I trim because they look better and they are easier to eat.

If you are tossing the trimmings then you are correct it's a waste. But most of us have a variety of different things we do with them.

I smoke some of the trimmings while I smoke the ribs so I have some snacks. I also cook the trimmings with some green enchilada sauce and make pork tacos. I'm sure others will chime in with options for the trimmings.
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Unread 10-03-2009, 10:10 PM   #3
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Agree with Larry. We always cook the trimmings for other dishes. Beans, chili, enchilada, wraps, or cooks snacks, etc. Nothing wasted and great flavors for other things.
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Unread 10-03-2009, 10:11 PM   #4
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Waste? Smoke the trimmings for a few hours with some rub then freeze them. Makes a great lunch, or chopped and added to Brunswick stew.
When I make them for lunch, I just brush them with some BBQ sauce, wrap in foil, and heat at 350 for about 30 minutes in the oven. Better than anything you'd get at Subway or Burger King.
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Unread 10-03-2009, 10:12 PM   #5
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Here too, I eat the trimmings, in fact, I eat them myself and do not share.
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Unread 10-03-2009, 10:16 PM   #6
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landarc is a pig...pass it on
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Unread 10-03-2009, 10:18 PM   #7
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thanks for the replies. sounds like most are trimmers.
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Unread 10-03-2009, 11:07 PM   #8
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The best eatin' is the trimmings! Cooks Treat!!!
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Unread 10-03-2009, 11:10 PM   #9
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Those are Chef's Samples. Matter of fact, most times my kids and wife beat me to em!! You can also smoke em up and then freeze em for later use in a big ole pot of beans. Mine never make it to the freezer though.
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Unread 10-03-2009, 11:26 PM   #10
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oink!
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Unread 10-03-2009, 11:31 PM   #11
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Quote:
Originally Posted by landarc View Post
oink!
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NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
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Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 10-04-2009, 02:30 AM   #12
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It's just personal preference.
You can eat the ribs trimmed or untrimmed.
Dealers choice.
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Unread 10-04-2009, 05:26 AM   #13
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The trimmings which are done sooner are the cooks reward for his hard work and diligence. I snack on them while waiting for the real ribs to be done. Hence the saying "more for me".
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Unread 10-04-2009, 07:22 AM   #14
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I save the trimmings and toss them in the grinder when I make sausage.
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