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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, 06:31 PM   #31
somebody shut me the fark up.
Bigmista's Avatar
Join Date: 05-24-04
Location: Long Beach, CA

We only trim the brisket bone. We cook the brisket bone and sell it as tips. You can also use those trimmings in a big pot of collard greens after you smoke them.
Wait! Bigmista wrote a cookbook?

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Old 02-16-2012, 07:49 PM   #32
is one Smokin' Farker
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Join Date: 05-12-10
Location: Perkasie PA

Originally Posted by LMAJ View Post
I like to trim them up - I still cook the trimmings to add to beans and what not.
yup! what he said
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Old 02-16-2012, 08:49 PM   #33
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Join Date: 12-04-08
Location: Pearl River LA

Originally Posted by Pappy View Post
Looks good, but what does that do? Help with cooking or just make it fit better?

It does a couple of things. For one, as SmokinOkie said, I find that section takes longer to get tender than the ribs themselves. This exposes more surface area in this section to the heat.

The other reason is that there's a good bit of fat hidden in that area where the ends of the bones meet the cartilage. This helps that fat to render more easily.
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Old 02-16-2012, 11:17 PM   #34
is Blowin Smoke!
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Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")

I always thought that part was fatty and the meat was tough. I like it. That's how I'm going to make my "Whole Spares" on Saturday. Let me be the first to answer, "Happy Phriday Pharkers,what's Smoking this Weekend?"
2 Slabs of Spare Ribs untrimed using Chris Lilly's Four-Stage Barbeque Ribs method, low & slow on the UDS.
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spare ribs, Trimmed or Whole

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