Spare Ribs... Trimmed or Whole?


 
Matthew

Matthew

TVWBB Pro
Do u like ribs trimmed of the tips and flap? Or do u just throw the things on the smoker and smoke them.

I like to trim, looks cleaner and less grittier. But that's me. Plus the myopia go hood when their cooked and cut up into some smoked beans.
 
Matthew said:
Do u like ribs trimmed of the tips and flap? Or do u just throw the things on the smoker and smoke them.

I like to trim, looks cleaner and less grittier. But that's me. Plus the myopia go hood when their cooked and cut up into some smoked beans.
Click to expand...

I prefer them trimmed just because I don't like the cartlidge. It weirds me out for some reason. That said, some of the best ribs I'ver ever had were untrimmed. "Myopia go hood" as well, lol.
 
I keep them whole but do trim the little flap meat that is by the membrane, the thinner flap meat by the tips and trim the chine bone off for easier slicing. I season them up and throw them on the smoker too, I like to use them for beans or as a snack, most of the time they never make it when its ready to make the beans unless there was a lot to trim.
 
Ours are always competition trimmed, if you will.
Just like Harry taught it.
And like SteveA showed us.
All trimmings get some love too...
All expect the membrane...
 
It's personal preference, but I like to cut off the breastbone, the diaphragm (flap) and the last little bone or two -- sort of an in-between trim. I save the fat and meat I cut off and grind it up with chuck and brisket for burgers (about 20% of the mix). Adds a nice sweetness to the burger and pork fat makes everything taste better.
 
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