Spare ribs? trim or no trim??

Deer Meat

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Aug 8, 2006

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Southwest Pennsylvania

• Jun 1, 2007

• #1

Hello,

I have 2 racks of spareribs (just under 5# each) that i am going to be smoking on sunday using the 3-2-1 method. I plan on removing the membrane and rubbing them with jeff's rub on saturday night. This leads to my question? I have read in different posts here saying if you trim the skirt meat and smoke it along with the ribs you can "snack on it while you are waiting on the ribs to be done smoking".

1) How can the skirt meat be ready to eat before the ribs?

2) If smoked with the ribs cut st. louis style do you still foil the skirt meat at the proper time along with the ribs?

3) If I donot trim the ribs (this is what I would like to do) does this effect the 3-2-1 method?

4) Should I trim as much fat off of them as possible, or leave them alone?

Thanks

Brian

 

domn8_ion

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Apr 5, 2007

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Dupo, Illinois. Metro East St. Louis

• Jun 1, 2007

• #2

You can leave them as is and still get the same effect. The reason the skirt would get done first is that its thinner. The only reason I trim mine is because its easier for me to cut them for serving.

 

tonto1117

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Jan 25, 2007

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ADA, MI

• Jun 1, 2007

• #3

This is a great site that explains all about different ribs and also how to trim them if desred.

http://virtualweberbullet.com/ribselect1.html

 

mrgrumpy

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Mar 18, 2006

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NC

• Jun 1, 2007

• #4

When I do mine, I just pull the membrane off, and trim any loose meat. If you want to cook the trimmings, go ahead. They will be smaller pieces and will cook a lot quicker.

And don't over cook....

I did that at my last comp.

and ruined them....

I usually do spares, and for some odd reason, I bought baby backs, and didn't really put it all together that the bb's would could a whole lot faster..... I learned a valuable lesson the hard way. I came in 40th out of 40 teams....

Bill

 

Deer Meat

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• Jun 1, 2007

• #5

That is a very helpful website tonto1117 thanks.

So can I still follow the 3-2-1 method for the most part, or is that more designed for baby backs?

Brian

 

beerivore

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Apr 7, 2007

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NW burbs of Chicago

• Jun 2, 2007

• #6

Last Saturday I cooked 5 lbs spare ribs for friends using the 3-2-1 method @ 230º and they came out perfect. I trimmed the loose meat and ate that as a snack when it got cooked. I also pulled off the membrane. Everyone raved about them. When I wrapped them in foil I poured alittle jd and apple juice in the foil (3 parts aj to 1 part jd).
Tomorrow I am cooking 3 slabs (12 lbs), rubbed with Jeff's rub, for some family friends and I will use the 3-2-1 method.

 

mrgrumpy

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• Jun 2, 2007

• #7

You will find that for spares, the 3-2-1 will be just about perfect timing.

I add some apple juice and some bbq sauce when I foil.

After I unwrap them, let them cook for about 30 minutes. Then check them to see how they are doing. If ok, spray with some apple juice. Then about 15 minutes before you pull them, brush on a good coating of your favorite bbq sauce and then let them cook until the sauce sets good.

If you have a family member that likes it sweeter, use my above mentioned tip with the honey.

Bill

 

bbq bubba

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new baltimore, mi

• Jun 2, 2007

• #8

sounds good deermeat, let us know how u do!

 

wvsmokeman

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Sep 17, 2006

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West Virginia

• Jun 2, 2007

• #9

So can I still follow the 3-2-1 method for the most part, or is that more designed for baby backs?

Brian[/quote]

All good info already given. Baby backs would be closer to a 2-2-1 method. Good luck and keep us posted!

 

Deer Meat

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• Jun 2, 2007

• #10

Thanks for all of the help.