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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-16-2012, 05:10 AM   #16
bbqwilly
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Peronally I like the trimmed. I have a buddy that does alot of car shows, holiday weekends and other events and he sells the heck out of them whole.
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Old 02-16-2012, 07:45 AM   #17
daninnewjersey
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I started trimming them at first, then took a shot on smoking them whole one time. Just about everyone I know that eats mine now prefers them whole.....me included.....
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Old 02-16-2012, 10:03 AM   #18
Q-Dat
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You could do this.....



I call it the Louisiana Cut! :D
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Old 02-16-2012, 10:16 AM   #19
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Done it both ways but prefer whole now. If I want them trimmed for what ever reason I'll do it after the cook. Cheers!!!
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Old 02-16-2012, 10:23 AM   #20
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I hate seeing good money go in the trash. When you trim down to St. Louis that big piece of brisket should be good to cook into bean meat. If you chuck it, all of a sudden your $2.25 a pound ribs cost like a $3.95 a pound Baby Backs.
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Old 02-16-2012, 10:37 AM   #21
Kack
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I trim then cook it all. Chop the extra into riblets for snacking.
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Old 02-16-2012, 11:43 AM   #22
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The last couple of three packs I've done, I've done two racks trimmed in a P shape, like Donnie shows in his weeping video, and the third trimmed full St. Louis style. This allows me to fit all three flat on the top rack of my UDS. The two P shaped ones fit the shape of the drum and the St. Louis down the middle.

Edit: Around 4:00
http://www.youtube.com/user/Pitmaste...36/kMDdQ6ZoiKw

It actually looks like I've been doing the opposite! I trim the thin lose stuff off the other end w/o cartridge. Good sausage meat. Just a diagonal cut along where the bone and cartridge stops. I'm not an expert, but I think this works well.
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Old 02-16-2012, 02:58 PM   #23
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I have friends that don't like meat off the bone...I know, what the hell are they thinking, but I use the top part to serve away from the bone, so they are pleased as well as others. Sacrilegious if you ask me though, how could you not like meat from the bone. Just my opinion
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Old 02-16-2012, 03:04 PM   #24
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there are also enthusiasts that use the top parts to make sausage.
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Old 02-16-2012, 03:27 PM   #25
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Ribs for home? Whole. For contest? Trimmed.
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Old 02-16-2012, 03:41 PM   #26
AMoore
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Trimmed or untrimmed, that is the question. Success either way.
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Old 02-16-2012, 04:04 PM   #27
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If I get them at sam's club they come with the brisket bone removed so I trim them so we can have a snack. If I get them at the market with the brisket bone I cook them whole. People do prefer the longer ribs though.

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Old 02-16-2012, 04:46 PM   #28
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Quote:
Originally Posted by Q-Dat View Post
You could do this.....



I call it the Louisiana Cut! :D
Looks good, but what does that do? Help with cooking or just make it fit better?
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Old 02-16-2012, 05:03 PM   #29
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I have a little different take on why we like ours trimmed. If you look at the meat that is trimmed off the ribs when they are cut to make St. Louis, it's actually running a different direction than the ribs themselves. As such, I find that to get that tender takes longer than the ribs themselves.

We trim them up and make rib tips. Just take the trimmed pieces and cut out the cartlidge that is there. Season and smoke. As some point, cut them into bite sizes pieces and foil/pan/overcook them until tender.

When I cook full racks, it always seems that to get that trimmed end tender makes the rib portion too tender and dried out.
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Old 02-16-2012, 06:18 PM   #30
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I leave them whole.
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