Rib question

[Chip D.]

I am smoking St. Louis style ribs on my 18.5 today and have a question about cook time for the trimmings, which will be on the bottom rack. I know they are done when they are done, I am just looking for an approximate time for planning purposes. I am using SYD recipe. Thanks.

 

[Jeff R]

I usually start snacking on little trimmings after a couple of hours.

 

[Garland Hudgins]

My trimmings are always done enough about halfway through the cook. I call them the cook's treat!

 

[Wolgast]

Bottom grate is not the best for trimmings since you gonna pick em up earlyer then the racks. Depends on how thich they are but i guess a little over half cooking time. And if you dont wanna snack on em...Add them to a chilli or a bolognese.

 

[Michael G. (Canada Mike)]

Agreed. Top rack is better as it doesn't disturb so much. you might consider that some folks like to save those bits for flavouring beans and other sides.

 

[Monty House]

I didn't cut the flap off, but I did the rib tips, and those came off same time as the ribs. No complaints neither.

 

[John Heutz]

I usually take them off half way through the cook. Usually I pull them off the smoker and debone the meat and cut into little chunks. Vacuum freeze into 1.5lb portions and throw it into the freezer. Next time you're making a chili, cut open the bag and let thaw in the cooking chili. Try it...you'll like it!!!

 

[James Harvey]

I use them in a smokey, crockpot stew.