Rib preparation

[Mbrienzo]

Relatively new to Q. When preparing spares,do you cut the flap off on the bone side or leave it. Thanks.

 

[LMAJ]

Depends on how much there is. If it's just a little one I leave it, if it's large cut it off, but don't toss it - throw it on the pit and cook it along with the ribs - that is the cooks treat - a little snack for all the hard work you are doing.
Have fun!

 

[Ron_L]

If I'm cooking for home I do as L-M suggested. For competition I trim it off regardless.

 

[code3rrt]

I leave it on, I don't do comps and figure it's all good to me!

 

[IamMadMan]

Depends on how much there is. If it's just a little one I leave it, if it's large cut it off, but don't toss it - throw it on the pit and cook it along with the ribs - that is the cooks treat - a little snack for all the hard work you are doing.
Have fun!

^ +1 ... I agree, put them on the grill with the other trims, eat them as a snack, and the remaining can be cut up and put into your trays of beans.

 

[plakers]

Fry it up for breakfast is by far my favorite way to eat the flap

 

[Bludawg]

I cut 'em off and save them for Fajitas when I get a bag full.

 

[BobM]

I cut it off and freeze it for later use.

Sent from my Android phone.