How Do You Get Them Trimmings Right???

ybfm

Smoke Blower

Original poster

Feb 27, 2012

87

10

Port Orchard, Washington

• Aug 6, 2012

• #1

Hey fellas!  I have a dilemma...  I usually trim my spares St. Louis style.  Every time I make ribs, I overcook the little skirt flap and the tips.  How do you guys smoke these small cuts without ruining them?  I'm doing 4 racks this Friday for my Father and want to enjoy the trimmings, for myself.  Thanks for any input.

Rich

 

jirodriguez

Master of the Pit

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Jun 5, 2009

4,656

143

Portland, OR

• Aug 6, 2012

• #2

I just slather with thin coat of mustard, add rub, and toss them next to the ribs. Now.... keep in mind they will finish a lot sooner than the ribs! So usually between the 3 and 4 hour mark is when they are done.

I cook my ribs low and slow between 225 and 250.

 

mr500

Meat Mopper

Dec 30, 2009

281

12

Auburn Al

• Aug 6, 2012

• #3

2x..You have to keep abn eye on them.  Great in beans

 

ybfm

Smoke Blower

Original poster

Thread starter

Feb 27, 2012

87

10

Port Orchard, Washington

• Aug 7, 2012

• #4

Ok..so I usually use the 3-2-1 method...so, they probably wont make it to the 2, then?  Correct?

Rich

 

Dutch

Smoking Guru

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Jul 7, 2005

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Midvale, UT

• Aug 7, 2012

• #5

YBFM- Nope they won't make it to the 3 hour mark.  If I'm cooking the skirt and trimmings to snack on I usually pull them off between the 2 and the 2 1/2 hour mark.

If I'm going to add them to my beans, I'll pull then at the 1 1/2 hour mark, dice the meat and add to the bean when I put the beans in the smoker. They will finish cooking as the beans cook.

 

cliffcarter

Master of the Pit

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Feb 28, 2010

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258

Old Town, Maine

• Aug 7, 2012

• #6

YBFM said:

Ok..so I usually use the 3-2-1 method...so, they probably wont make it to the 2, then?  Correct?

Rich

Click to expand...

The skirt meat probably won't make it to the 3. I recommend you foil the tips at the start and take them out at the 3 when you foil the ribs. 

 

Last edited: Aug 7, 2012

ybfm

Smoke Blower

Original poster

Thread starter

Feb 27, 2012

87

10

Port Orchard, Washington

• Aug 7, 2012

• #7

Thanks for all the advice, guys.  I think I can keep from ruining them, this time.  Dutch....I am making your beans, so I might use them for that.

Rich