Smoking 2 racks of baby backs a st Louis cut and rack of spareribs for the first time for my brother, just wondering if its necessary to trim them like many do here? THANKS.
I generally use the cutoff for snacks before the ribs are done but I like the idea of making sausage with them. I have never made sausage before so if you have a good recipe I would love to try it.The whole spare will take the longest, then the st. louis cut, and then the baby back so keep an eye on them. I leave the whole spare the way it is except i do trim the skirt off the rib side [freeze it for sausage trim].
Here is a whole spare i made into a st. louis. You can see the butter knife i used to pull back the membrane so i can use a paper towel to pull back the membrane easily. You can see i removed the skirt meat and the meaty part of the brisket on this rack. [again the meat removed will be used for sausage]. The remaining brisket i freeze and save to cure and smoke for beans and kraut dishes later.
I normaly leave the whole brisket on but these were on sale for 1.49 lb. and a bought a few so i turned a few into the St. Louis ribs. Reinhard