Do you trim spares St Louis Style or Smoke regularly Poll

Discussion in 'Pork' started by pandemonium, Jun 16, 2010.

  1. St Louis

    0 vote(s)
  2. Regular

    0 vote(s)
  1. pandemonium

    pandemonium Master of the Pit

    St Louis, just thinking i end up wasting the pieces i cut off and that sucks but theres all the bone knuckles in it lol
    Last edited: Jun 16, 2010
  2. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    No doubt about it in my opinion. It's St. Louis style all the way.
  3. bbally

    bbally Master of the Pit OTBS Member

    I trim St. Louis style.  But I still prep the trimmings and smoke them with the rest.  Then I debone the smoked rib trimming and make pork tamales with them. 
  4. I sometime do St. Louis style and other times just slightly trimed.  When doing St. Louis style the trimmings go in the smoker also and they are nibbled on or used later in baked beans or added to a pot of greens, etc.
  5. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    St. Louis for me and the smoked trimmings go into my Wicked Baked Beans! In fact, I;m doing 3 racks this Saturday along with some beans~
  6. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Yeap... just wanted to echo my thoughts on the trimming. Pandemonium... sure don't throw those parts out. To many good things to do with that meat. Mine usually don't make it to beans or any other dish because they become snacks since that part gets done before the ribs. But, if I'm doing more than one rack I usually have some "parts" left over. It freezes just fine. Then it goes in beans or what ever. But sure sure sure don't throw it out.
  7. warthog

    warthog Smoking Fanatic

    I don't trim mine.  Just smoke the whole rib.  When we have people over I trim them after they are smoked to St Louis style. You would be surprised how many people love the ribs (riblets) with the soft bones. If I am competing that is a whole different story St Louis all the way.
  8. pandemonium

    pandemonium Master of the Pit

    i was thinking of trimming after smoking next time too, the problem i have is we eat the good rib parts first then the trimmings alway get put in fridge and dont get eatin
  9. Both.....Depends on who's eating....A bunch of men folk ~ I don't trim ~~ If there's women folk present then I cut St. Louis or either cook some of both...
  10. Same here... if I am doing ribs just for my family ( wife & kids ) I don't trim... we love it all.

    But if the in-laws are coming over I trim them all up nice and pretty before smoking and keep all them extra vittles to ourselves!
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    I guess I'm alittle different too but I never trim my ribs. Then this ain't burger king and you get it my way and thats that. It will be good I guess cause I don't get any grief about it beint untrimmed either.
  12. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    I voted "regular" because I haven't tried to trim them St. Louis style yet, but I intend to next time, and I'm pretty sure that I will continue to do that.
  13. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    i allways do st louis cut ribs.

     All kinds of things to do with the trimmings from beans to pastalaya to grind for sausage..
  14. I'm with dutch.  I need those trimmings for my beans!!!
  15. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    I'm surprised to see the voting so close. I thought it would be a land slide in favor of the St. Louis style. This is a great thread!
  16. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    I "grew up" eating Dreamland Ribs in Tuscaloosa and they did them whole and since there's no better bought ribs in the world [​IMG], that's how I have always done mine too.  I live in Texas now and still haven't found any retail ones that are better, and since I'm in Texas where everything is bigger, whole ribs are the way to go!

    If I want some little bitty, no-knuckle, trimmed, Yankee finger-food ribs that show well, I'll get some baby backs!  [​IMG]
  17. bbqnuts

    bbqnuts Fire Starter

    For years I did regular but now have become a fan of trimmed and enjoy the trimmings as snacks during the cook.

    I use the trimmings to test different rubs and sauces.
    Last edited: Jun 22, 2010
  18. hookup

    hookup Smoke Blower

    After getting the smoker and discovering SMF, I trim now to STL style.

    But in the future, the STL Ribs and that little piece meat will be smoked with and the rest of the cartilage meat will be cooked mexican style for tacos, burritoes or enchildas.

    That little piece of meat smoked turns into a jerkey the kids and I fight over.
  19. alra195

    alra195 Fire Starter

    I'm in the no trim camp.  I see the consensus so far is a trend toward St. Louis style.  I hadn't thought about it much but I like bbally's idea of tamales.  Dutch's input on using the trimmings for beans is a great idea also. Guess the next batch is going to get a trim!
  20. old poi dog

    old poi dog Master of the Pit OTBS Member

    I trim the spares.  I like to use the trimmings in other dishes I cook.  And I just like the way those ribs look when I trim em right.  My first time guests are usually impressed by the looks of em too.

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