Suggestions on trimming ribs to smoke NOT St. Louis style

Discussion in 'Pork' started by reardenreturns, Aug 27, 2011.

  1. reardenreturns

    reardenreturns Smoke Blower SMF Premier Member

    Ok, so as you guys have probably seen, I smoke pork spare ribs alot, and I always to them St Louis style (i.e. I've trimmed the flap and tips off). I like the way it looks and the eveness of the cooking. I'm going into a competition in October where they are requiring Spare Ribs (not St Louis style).

    So here's my question: Can I just clean the fat up off a cryo-vacced rack of pork spare ribs, leaving the flap and rib tips on, and smoke them that way? Or do I still need to do some additional trimming (rib tip side, flap, layers, etc...)?

    Gimme your expert opinions cause I know you guys (and gals) have them!! Thanks! Thumbs Up
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I rarely do more than trim the flap off my spares, as I prefer an easy prep when I do ribs. A larger slab (5.5+ lbs) may go 3.5 to 4 hours smoke,  a moderate foil time of 1.5, and back to open grate for 30-45 minutes is a pretty decent rib. So, 4-1.5-0.75 for a starting point, with smaller slabs under the 5lb range taking about 30 minutes less, overall. Look for pull-back, then do the bend test if in doubt. Pull-back (shrinkage) says alot, though.

    I don't know if you peel the membrane or not...I never do pre-smoke, but you can peel it pos- smoke pretty easily if you want to, just for presentation.

    Eric
     
  3. x2

    ...though I do pull the membrane...
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Several guys on here just throw them on without touching them.

    No trimming at all.
     
  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    I'm one of them, lol!  I pay for it, I eat it... all of it, lol!  Doing three racks of ribs today in fact, boys and families coming over, I'll post some Qview on 'em.
     
  6. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I used to trim and keep the tips and flap for sausage....What a waste of good rib meat!

    Now, I remove the membrane, trim the extra fat and flap, but leave the rest.

    Instead of the last hour in the smoker, I put them on the grill for about 10-15 minutes at very low heat.

    Todd
     
  7. roller

    roller Smoking Guru SMF Premier Member

    X2 on Pops . They cost to much to throw anything away... I can`t believe ribs are over 5 bucks a lb...what have we done to ourselves....
     
  8. Crazy!  Come on up to Arkansas...we can usually get them for less than two  :)
     
  9. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Wife just told me the best prices lately in our area are 1.59 - 1.69 on sale, 1.89 - 2.09 reg price. We haven't priced/bought a case at the nearest Sam's Club (yet) and need to consider that option as well. Although case prices sometimes aren't much reduced from single-piece, it is less expensive...if only I had another freezer! LOL!!!

    Eric
     
  10. flash

    flash Smoking Guru OTBS Member


     Besides removing the membrane, that be me.
     
  11. reardenreturns

    reardenreturns Smoke Blower SMF Premier Member

    Wow, thanks for the advice guys. I'm gonna try the "Trim Nothing, cept the membrane" method this coming weekend. Tasty. I knew you'd all have the good ideas :yahoo:
     

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