עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 08-01-2011, 02:17 PM   #91
Roguejim
Knows what a fatty is.
 
Join Date: 01-20-11
Location: Grants Pass, Oregon
Downloads: 0
Uploads: 0
Default

Aha! So, the "flap" is located on the side opposite where the rib tips are?
Roguejim is offline   Reply With Quote


Unread 08-04-2011, 01:19 PM   #92
Mister Bob
Babbling Farker

 
Mister Bob's Avatar
 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by Roguejim View Post
Aha! So, the "flap" is located on the side opposite where the rib tips are?
The flap is located on the bone side of the rack approximately between the ribs and the rib tips.
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Unread 09-15-2011, 08:02 AM   #93
AMoore
On the road to being a farker
 
Join Date: 11-18-10
Location: Tiffin, IA
Downloads: 0
Uploads: 0
Default

Fantastic block of instruction...thank you
__________________
[FONT=Comic Sans MS][SIZE=3]WSM 22"
Char-Griller Offset[/SIZE][/FONT]
[FONT=Comic Sans MS][SIZE=3]the "Stoker" is the Heat :flame:[/SIZE][/FONT]
AMoore is offline   Reply With Quote


Unread 09-15-2011, 07:26 PM   #94
shskr
Knows what a fatty is.
 
shskr's Avatar
 
Join Date: 09-01-11
Location: Maple Ridge, BC, Canada
Downloads: 0
Uploads: 0
Default

Just what I was looking for, Thanks
__________________
UDS, Weber Performer (N.P.A.), Reverse flow offset (custom)
shskr is offline   Reply With Quote


Unread 09-15-2011, 07:53 PM   #95
RustyGrill
Knows what a fatty is.
 
RustyGrill's Avatar
 
Join Date: 05-27-10
Location: Lancaster, CA
Downloads: 0
Uploads: 0
Default

Great tutorial! Wish I'd seen this a few weeks ago. Thanks for posting!
RustyGrill is offline   Reply With Quote


Unread 09-15-2011, 10:43 PM   #96
PapaSteve
Got Wood.

 
Join Date: 08-07-11
Location: Fresno, CA
Downloads: 1
Uploads: 0
Default

I never knew what to do with the rib tips, and now i do. Thanks for taking the time to do this, it was so great. Thanks for the USDA link also.
PapaSteve is offline   Reply With Quote


Unread 10-22-2011, 10:40 AM   #97
musman
Is lookin for wood to cook with.
 
Join Date: 09-16-11
Location: South Jersey
Downloads: 0
Uploads: 0
Default

bookmarked this a few weeks ago and finally got the chance to prepare some spares for tomorrow. Super easy to do and these three racks are going to fit so much better. Too bad my Kiwi knives arrived 2minutes after I cut my last rack! Thanks for tutorial!!
__________________
1 Black and 1 Blue Weber Kettle 22.5", UDS
musman is offline   Reply With Quote


Unread 10-23-2011, 04:05 PM   #98
kennyd0118
Full Fledged Farker
 
Join Date: 10-02-11
Location: Hollis NH
Downloads: 0
Uploads: 0
Default

Great tutorial. Bookmarked.
Thanks
kennyd0118 is offline   Reply With Quote


Unread 10-23-2011, 11:31 PM   #99
zacman
Knows what a fatty is.
 
Join Date: 07-20-11
Location: Tucson, AZ
Downloads: 0
Uploads: 0
Default

Great tutorial. Here is my question do you have to trim them? I have done two racks so far and I just trim off the fat and throw the whole thing on. I have one more rack in the Freezer that I try this with but just wondering if just cooking the whole slab is OK. Comes out a bit messy but tasty

__________________
[FONT=Calibri][URL="http://www.bbq-brethren.com/forum/showthread.php?t=116286"][COLOR=#0000ff][SIZE="3"][SIZE="2"][SIZE="3"]Web Flamed UDS[/SIZE][/SIZE][/SIZE][/COLOR][/URL] , [/FONT]Bar B Chef offset modded, 22.5" Weber w/ [COLOR=black][FONT=Verdana]Rotisserie[/FONT][/COLOR], SJS,
[URL="http://www.bbq-brethren.com/forum/showthread.php?p=2178456#post2178456"]SJG Baby Bullet[/URL], [COLOR="SeaGreen"][COLOR="DarkGreen"]Medium BGE[/COLOR][/COLOR], 84' Broilmaster restored, Super Fast [COLOR=red]RE[/COLOR][COLOR=red]D[/COLOR] ThermaPen
A Wife who runs a Butcher Block :becky:
zacman is offline   Reply With Quote


Unread 10-24-2011, 06:23 AM   #100
jerneedog
On the road to being a farker
 
jerneedog's Avatar
 
Join Date: 09-11-11
Location: St. Charles, MO
Downloads: 0
Uploads: 0
Default

What a great tutorial. This answered so many questions for me. Thanks!
__________________
-Jerry | Char-Griller w/ SFB | Weber Kettle OTS | Smokey Joe | Maverick ET-73
jerneedog is offline   Reply With Quote


Unread 10-24-2011, 06:28 AM   #101
bustem55
On the road to being a farker
 
bustem55's Avatar
 
Join Date: 09-14-11
Location: Phillipsburg, NJ....originally from upstate NY
Downloads: 0
Uploads: 0
Default

Great step by step method of instruction. Pretty much fail proof. Thanks
__________________
Lang 60, Jenn-Air Gasser, Weber Kettle, UDS, Super fast limited edition Flame Thermapen.
bustem55 is offline   Reply With Quote


Unread 10-24-2011, 08:25 AM   #102
frognot
Babbling Farker

 
frognot's Avatar
 
Join Date: 03-22-04
Location: Allen, Texas
Downloads: 0
Uploads: 0
Default

Thanks for a great tutorial!
__________________
Large Big Green Egg
Weber One Touch Gold
Super Fast, Super Accurate Orange Thermapen

Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers


"If you really care about this place, you'll show some respect for it."
deguerre


Thanks to N8man & NorthwestBBQ for the custom avatars!

(\__/)
(='.'=)
(")_(") "Hang in there Dan Chambers!"
frognot is offline   Reply With Quote


Unread 10-24-2011, 09:17 AM   #103
morgaj1
is one Smokin' Farker

 
Join Date: 09-06-11
Location: Alabama
Downloads: 0
Uploads: 0
Default

Great tutorial. I just trimmed 2 racks with your advice. I have one question though. Any tips for separating the silver skin from the membrane that holds the ribs together? On the first slab today, I pulled the membrane and the silver skin away from the 2 small, end bones.
morgaj1 is offline   Reply With Quote


Unread 10-24-2011, 10:22 AM   #104
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by zacman View Post
Great tutorial. Here is my question do you have to trim them? I have done two racks so far and I just trim off the fat and throw the whole thing on. I have one more rack in the Freezer that I try this with but just wondering if just cooking the whole slab is OK. Comes out a bit messy but tasty
Of course it OK to cook the whole slab! I trim mine because some folks don't like having to eat around the cartilage. I either eat the rib tips or use the meat for other things.

Quote:
Originally Posted by morgaj1 View Post
Great tutorial. I just trimmed 2 racks with your advice. I have one question though. Any tips for separating the silver skin from the membrane that holds the ribs together? On the first slab today, I pulled the membrane and the silver skin away from the 2 small, end bones.
I take a butter or kitchen knife (not sharp) and work it under the membrane near one end of the rack and twist it to separate the membrane enough to slip a finger in there and then use my finger to get that end loose. Then I use a paper towel to improve my grip and pull it off.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Sunday, 8/10/2014 Brethren Gathering - ILFO, IAFO, INFO, WIFO, MIFO or anyone :)

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote


Unread 10-24-2011, 07:03 PM   #105
Mister Bob
Babbling Farker

 
Mister Bob's Avatar
 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by zacman View Post
Great tutorial. Here is my question do you have to trim them? I have done two racks so far and I just trim off the fat and throw the whole thing on. I have one more rack in the Freezer that I try this with but just wondering if just cooking the whole slab is OK. Comes out a bit messy but tasty
I sometimes cook the whole rack for a change of pace. In fact, one of my favorite BBQ restaurants, KC's Rib Shack in Manchester, NH cooks them that way. Much more meat per bone, but you have to be willing to eat around the cartilage.
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Reply

Tags
tutorial

Similar Threads
Thread Thread Starter Forum Replies Last Post
St. Louis cut spares w/ Corky's and Montreal Steak Seasoning 42BBQ Q-talk 21 01-07-2011 10:46 AM
Where to buy St. Louis Cut Spares?-Chicagoland area gotwood Q-talk 18 08-16-2010 02:32 PM
Contrast BB's and St Louis cut Spares Lake Dogs Q-talk 25 09-12-2009 04:48 AM
St Louis Style cut BB Wager Q-talk 17 02-25-2008 04:24 PM
Ned help making a St. Louis cut on Spares MilitantSquatter Q-talk 11 11-12-2005 09:38 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:22 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.