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spareribs ,no trim ,no sauce

post #1 of 18
Thread Starter 

I bought a couple packs of spareribs.


I know most folks want a trim but I left the flap and just removed the membrane,rub added with a mustard base.

I did a 3-2-1 and love the results including the juicy tender flaps !

  

post #2 of 18
Tasty looking ribs! Only time I trim them up is when I want a snack while waiting for them to finish cooking!

POINTS!
post #3 of 18
I agree, never understood removing the flap and only ever trimmed for fitting in my WSM!
post #4 of 18

Kudos!

 

I also never remove the flap/diaphragm muscle!  If I leave a small part of the membrane on to preserve the flap, I will do it. More meaty ribs are fine for me!

 

Good luck and good smoking.

post #5 of 18
Thread Starter 

I never knew the untrimmed crowd was so large !

post #6 of 18
Quote:
Originally Posted by CrazyMoon View Post
 

I never knew the untrimmed crowd was so large !


CM I just did a trim on a rack for the first time,never again.The small pieces dried to quick.Thanks for sharing.

Richie

:points: 

post #7 of 18

CM - Did you remove the flap prior to the rest of the ribs finishing or trim is as the flap finished cooking before the ribs were done?

 

I've always trimmed the flap but yeah, they always ended up too dry. Basically never thought of just keeping it attached.


Bryce

post #8 of 18

Looks awesome.

 

I usually trim mine just so I can get another meal out of a rack of ribs.

post #9 of 18

Nice ribs CM.............Thumbs Up

 

I still love the avatar.......

post #10 of 18
Thread Starter 
Quote:
Originally Posted by Bryce View Post
 

CM - Did you remove the flap prior to the rest of the ribs finishing or trim is as the flap finished cooking before the ribs were done?

 

I've always trimmed the flap but yeah, they always ended up too dry. Basically never thought of just keeping it attached.


Bryce


Bryce, I left the trim on and sliced it up with the ribs ,so a few pieces ended up being boneless ribs.

 

thanks CF, Richie and DS for the points !

post #11 of 18

CM Thems there looks oh so yummy 

 

A full smoker is a happy smoker 


DS
 

post #12 of 18

Thanks CM!


Bryce

post #13 of 18

I don't put sauce on ribs unless they need a little extra flavor after they make it to my plate. But I hate eating ribs that have globs of unrendered pork fat on them. It actually makes me feel like spitting it out. I don't mind eating ribs that are FOTB, but that's pretty much how far you have to take them if you don't trim the sternum off. It bothers me to have to trim fat off on my plate, but it's better than eating it. If I served ribs like that to guests, I would feel like I was being a lazy cook. I can make ribs juicy and flavorful by wrapping them in foil. I can't see why I would want to skimp on the trimming.

post #14 of 18
I don't trim either ! There is some good stuff on the flap !

I lime them with no sauce before or after they are done . . .

I want the Rib flavor . I only have a basic sauce I make , and it is on the side for those less appreciative folks !




Have fun and . . .
post #15 of 18

Rookie question.  What's the flap?

post #16 of 18
Quote:
Originally Posted by joeski View Post
 

Rookie question.  What's the flap?

 

How to trim spareribs, the St. Louis cuts.

post #17 of 18
Quote:
Originally Posted by Cedar Eater View Post
 

 

How to trim spareribs, the St. Louis cuts.

 

That's a very easy to read tutorial for those who don't know how to do it. 

post #18 of 18
Quote:
Originally Posted by SmokesOnTuesday View Post
 

 

That's a very easy to read tutorial for those who don't know how to do it. 


It sure helped me to produce the best ribs I had ever tasted.

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