so do you get lazy like me and skip trimming pork spares?

[john enea]

spur of the moment purchase as I found them at cash and carry for $1.10 per pound. ribs and sharks hockey and baseball playoffs doesn't get any better!

anyway i really didn't want to trim as i'm feeling lazy. does that ever happen to you?

 

[Dave/G]

No.

 

[Marc]

I'm certainly "less aggressive" about it...

 

[Larry Wolfe]

YES

 

[George Curtis]

most times i just cut off some fat and flaps of meat but i never trim them completely. trimmed pieces are cooked for me only. no, yer not lazy.

 

[Paul Lai]

Still haven't gotten not-lazy. Still have yet to trim them.

 

[Shawn W]

I always pull the membrane off... but about 50/50 for trimming excess fat, sometimes yes, sometimes no

 

[Bill_W]

I pull the membrane off but the rest of it is really just a part of the ribs, so why trim it off?

 

[K Kruger]

For presentation purpose; for more even cooking (especially if not foiling). Those might not be germane to all, or many, but they're two key reasons.

I usually cut to SL and remove the membrane. I don't remove any fat from supermarket ribs - I don't think they have quite enough in the first place.

 

[r benash]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
For presentation purpose; for more even cooking (especially if not foiling). Those might not be germane to all, or many, but they're two key reasons.

I usually cut to SL and remove the membrane. I don't remove any fat from supermarket ribs - I don't think they have quite enough in the first place.

</div></BLOCKQUOTE>

This is what I do most of the time. Previous I just removed the membrane and they were good too. I'll eat a non trimmed hunk of spare any time

But since converting to SL style a couple years ago now I haven't really gone back. Once you learn to trim thim, you can do them very quickly. It really take only a couple minutes a rack. The trim is not discard - I cook them along with the racks.

 

[timothy]

I wouldn't call it being lazy, just more of what you feel like doing, that's all..

Tim

 

[Tim Johnson]

I always trim to St. Louis style... BUT... After reading this thread I may stop!!!

 

[Gerry D.]

I usually make beans along with ribs so I trim the spares to St. Louis and smoke the trimmings along side the ribs to add to the beans. Now that I think of it, thats going to be my next cook.

 

[Trev]

I always trim but now my oldest boy is onto me and he always starts hanging around the smoker, asking when the trimmings are going to be ready. I made him promise to not tell his younger brother, but he'll find out soon enough, then I'll be lucky to get any.

 

[r benash]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gerry D.:
I usually make beans along with ribs so I trim the spares to St. Louis and smoke the trimmings along side the ribs to add to the beans. Now that I think of it, thats going to be my next cook. </div></BLOCKQUOTE>

Oh yeah - no you know what I'm talking about!!

Some of my best baked bean reviews have been when those smoked trimmings were included!

 

[Phil Perrin]

I've never trimmed either. Just pull the membrane,if there is one,rub and smoke. But the missus prefers BBs. Oh well.

 

[Tim Johnson]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Trev:
I always trim but now my oldest boy is onto me and he always starts hanging around the smoker, asking when the trimmings are going to be ready. I made him promise to not tell his younger brother, but he'll find out soon enough, then I'll be lucky to get any. </div></BLOCKQUOTE>

Pretty soon you'll have to triple the amount you smoke to feed the boy's,,, I know. I've got to 14 year olds!

 

[John Solak]

How long do untrimmed ribs take to finish? I'm assuming they take a little longer.

 

[r benash]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gerry D.:
I usually make beans along with ribs so I trim the spares to St. Louis and smoke the trimmings along side the ribs to add to the beans. Now that I think of it, thats going to be my next cook. </div></BLOCKQUOTE>

Exactly!! That's always a hit. I've put the cuttings straight in, but I've also cooked then pulled the meat and put that in. I liked the second one better.

I have also taken all of the trims after the cook and pulled the whole thing and used them for pulled rib sammies - excellent.

 

[Bill_W]

As best as I can tell, untrimmed cooks in the same amount of time. They just have more meat on them to eat than trimmed SL style ribs.