Trim spareribs?

Discussion in 'Pork' started by foozer, Apr 13, 2008.

  1. foozer

    foozer Meat Mopper

    Do you trim your spareribs before smoking?
  2. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Some do, some don't. I happen to be one that doesn't, I just pull the silver membrane off the back and then cover with yeller mustard and my favorite rub, off to the chill box for the night and then onto the smoker. Think it really boils down to a matter of preference. Mine are simply for family and friends to eat, so they don't have to look like the ones uptown. Just my nickles worth.
  3. short one

    short one Smoking Fanatic OTBS Member

    What Travcoman said, all the folks I cook for want is good "Q". Just prep, cook and serve. Nothing flashy, no big show, just good "Q".
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I'll go along with ken on the skirts gettin done sooner, I just lay them racks so the skirts are over in the cool corner of my smoker, they don't get as much heat there. Ya gotta kinda work with um some. Best thing to do is try it both ways and see which you prefer.
  5. fritz

    fritz Meat Mopper

    Like many have said it all comes down to how you like them. I like them st. louis style but I don't remove the membrane, most of the smoke I cook ribs meat side up...I think the membrane holds in more of the juices and I like the chew.
  6. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    I agree with the trim first. Makes for a very nice, squared up presentation, but it certainly doesn't change the flavor or cooking method. Make sure you save the trimmings - season them up and throw them in. Great snacks or dice up and add to the beans.

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