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Discussion in 'Pork' started by foozer, Apr 13, 2008.
Do you trim your spareribs before smoking?
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.
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".
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.
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.
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.