spareribs question

[Jason in California]

for people who square off spareribs, how long do you normally put those extra pieces of meat (skirt meat and cartilage meat) in the cooker for?

 

[Corey Elks]

i usually pitch the skirt. the tips usually take as long as the ribs

 

[Luis L.]

About 4 hours for the tips for me.

 

[Gary H. NJ]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">About 4 hours for the tips for me. </div></BLOCKQUOTE>
Same, at approx. 225*F. Smoking a couple racks today. Use the bits for my baked beans.

 

[K Kruger]

Till they're tender. They don't take long (I cook at 350-375 tho). I put them on the lower grate and check after a while for tenderness. Once done I pull them out through the door.

 

[Mike Freel]

The skirt is the special treat I get at about the 2 hr mark for all my hard work of watching my WSM smoke the other pieces of the spares.

Mike

 

[TravisH]

For me, the skirt usually goes into beans, stews, or chili. Rib tips are cooked with the ribs and used as 'samplers'.

 

[Scott S (scooter)]

I throw it all out. The tips, with lots of fat and cartilage, are not appreciated no matter how tender I get them. They're just too fatty and cartilagy (I made that word up).

 

[Paul H]

You guys gotta be kidding

Pitch that stuff out!!! NO WAY jose. I helped a guy out at a comp one time and he was going to do just that so he said I could take them home. I fed seven people with all the trimmings . Unfortunately, the skirts never made the table

. Grandkids love them cause the tips are easier for them to eat. Lots of uses for them thar cut pieces.

 

[Paul Lai]

I use the parts to create stock/broth for soups. Love the cartilage parts; must be the Chinese in me.