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No Cartiledge Ribs?

post #1 of 7
Thread Starter 

I've been trimming mine the usual way in a rectangle.

 

But I have a vet buddy in a nursing home with Huntington's disease,  and he finds it hard to eat around the cartilage feather bones.

 

If I trim ALL cartilidge and only leave ribs bones, would it be more tricky to smoke?

And should I maybe leave in foil longer because of less fat?

 

Here's an example of  what I mean.

 

 

 

 

Thank you for your input.

post #2 of 7

I would treat it more like BabyBacks.

 

Actually if I don't trim my spares at all, I give them at least 3-2-1 (or 3-2-.5), but if I trim them down to the St Louis cut, it's more like 2-2-1 (or 2-2-.5).

 

Bear

post #3 of 7
Thread Starter 

You know, I think I like your idea better Bear. 

 

Cook them whole, then carefully cut "just" the ribs out for Ricky.

 

I have a better understanding of the rib anatomy that when I first started, <grin> so I should have no problem doing that now.

 

Now as for your 3-2-5 and 2-2-5 for small cuts. (St Loius or BBs)....  I take it that means you leave in smoke for 5 more hours after removing from foil?

Doesn't that dry them out too much, or does it just make more bark?

 

I was thinking of longer time in foil to make them more tender for him, and then just an hour more in smoke to set the outside a bit.

 

I haven't smoked enough ribs various ways to know what is what yet, so that is why I'm asking.

post #4 of 7
Quote:
Originally Posted by fpmich View Post
 

You know, I think I like your idea better Bear.

 

Cook them whole, then carefully cut "just" the ribs out for Ricky.

 

I have a better understanding of the rib anatomy that when I first started, <grin> so I should have no problem doing that now.

 

Now as for your 3-2-5 and 2-2-5 for small cuts. (St Loius or BBs)....  I take it that means you leave in smoke for 5 more hours after removing from foil?

Doesn't that dry them out too much, or does it just make more bark?

 

I was thinking of longer time in foil to make them more tender for him, and then just an hour more in smoke to set the outside a bit.

 

I haven't smoked enough ribs various ways to know what is what yet, so that is why I'm asking.

 

 

 

Heh, you seem to have overlooked the "."  in ".5".    

 

Sorry, it's late, I'm tired, had to do it.  :biggrin:

post #5 of 7

Can't really help you on the trimming, I usually do BB's-  I do know that they're going to be better than anything they're serving up at the home, how awesome of you to do that. Kudos to you, Sir.  God bless all our vets, no matter where they are.

Mbogo

post #6 of 7
Quote:
Originally Posted by fpmich View Post
 

 

Now as for your 3-2-5 and 2-2-5 for small cuts. (St Loius or BBs)....  I take it that means you leave in smoke for 5 more hours after removing from foil?

Doesn't that dry them out too much, or does it just make more bark?

 

I was thinking of longer time in foil to make them more tender for him, and then just an hour more in smoke to set the outside a bit.

 

I haven't smoked enough ribs various ways to know what is what yet, so that is why I'm asking.

 

That is .5 ( 1/2 hour) at the end.

If they aren't fall off the bone tender enough, take a half hour from step #1, and add it to step #2. If they are too fall off the bone at the end of step #2 to remove from the foil, either remove them to eat at that time, or just open the foil for awhile before removing.

 

Bear

post #7 of 7
Thread Starter 


Yep!  I missed that decimal point. 

Made me wonder about 5 hours for final smoke.  I think that would be jerky on a stick.  LOL

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