Steve Simpkins
New member
What is the advantage of trimming spare ribs St. Louis style? What do most of you do leave as is and cook or trim?
Steve
Steve
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Trimming Ribs St. Louis Style
- Thread starter Steve Simpkins
- Start date
Keith Wilson
TVWBB Fan
I prepare St Louis style. For me, its more appealing to look at and easier to eat, serve and cook. It fits in the rib racks better for more even cooking. (I've also left them alone before as well). I still cook the larger peices that have been trimmed off.
LarryR
TVWBB Diamond Member
I too find them more aesthetically appealing. However, for me there's also the practical side as well; I use a rib rack and they fit "better" in my rib rack when turning end over end 1/2 way through my cook. I do however rub and smoke the pieces I cut off as they're a great snack for the "pit master."
John Mason
TVWBB All-Star
I also trim 'em and cook the scraps for snackin' and other recipes.
Jacob Samarin
TVWBB Member
they cook faster.
they cook more evenly.
parts like the flap you dont really want hanging off a rib.
the membrane is tough so i take it off.
they fit better in a rib rack.
just to name a few.
they cook more evenly.
parts like the flap you dont really want hanging off a rib.
the membrane is tough so i take it off.
they fit better in a rib rack.
just to name a few.
Rich Langer
TVWBB Guru
Most of my friends are saying that if you trim St. Louis Style, you get to serve a nicer looking, easier eating rib.
And the cook get the "tasters"
And the cook get the "tasters"