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Suggestions on trimming ribs to smoke NOT St. Louis style

post #1 of 11
Thread Starter 
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! icon14.gif
post #2 of 11

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

post #3 of 11

 

Quote:

I rarely do more than trim the flap off my spares, as I prefer an easy prep when I do ribs.  

x2

 

...though I do pull the membrane...

post #4 of 11

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

 

No trimming at all.

post #5 of 11
Quote:
Originally Posted by SmokinAl View Post

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

 

No trimming at all.



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.

post #6 of 11

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

No Creosote! A-Maze-N Smokers

Reply
post #7 of 11

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....

post #8 of 11

 

Quote:
I can`t believe ribs are over 5 bucks a lb 

Crazy!  Come on up to Arkansas...we can usually get them for less than two  :)

post #9 of 11

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

post #10 of 11
Quote:
Originally Posted by SmokinAl View Post

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

 

No trimming at all.



 Besides removing the membrane, that be me.

post #11 of 11
Thread Starter 
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.gif
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