Do you trim spares St Louis Style or Smoke regularly Poll

[pandemonium]

St Louis, just thinking i end up wasting the pieces i cut off and that sucks but theres all the bone knuckles in it lol

 

[smoke_chef]

No doubt about it in my opinion. It's St. Louis style all the way.

 

[bbally]

I trim St. Louis style.  But I still prep the trimmings and smoke them with the rest.  Then I debone the smoked rib trimming and make pork tamales with them. 

 

[bluefrog]

I sometime do St. Louis style and other times just slightly trimed.  When doing St. Louis style the trimmings go in the smoker also and they are nibbled on or used later in baked beans or added to a pot of greens, etc.

 

[Dutch]

St. Louis for me and the smoked trimmings go into my Wicked Baked Beans! In fact, I;m doing 3 racks this Saturday along with some beans~

 

[smoke_chef]

Yeap... just wanted to echo my thoughts on the trimming. Pandemonium... sure don't throw those parts out. To many good things to do with that meat. Mine usually don't make it to beans or any other dish because they become snacks since that part gets done before the ribs. But, if I'm doing more than one rack I usually have some "parts" left over. It freezes just fine. Then it goes in beans or what ever. But sure sure sure don't throw it out.

 

[warthog]

I don't trim mine.  Just smoke the whole rib.  When we have people over I trim them after they are smoked to St Louis style. You would be surprised how many people love the ribs (riblets) with the soft bones. If I am competing that is a whole different story St Louis all the way.

 

[pandemonium]

I don't trim mine.  Just smoke the whole rib.  When we have people over I trim them after they are smoked to St Louis style. You would be surprised how many people love the ribs (riblets) with the soft bones. If I am competing that is a whole different story St Louis all the way.

i was thinking of trimming after smoking next time too, the problem i have is we eat the good rib parts first then the trimmings alway get put in fridge and dont get eatin

 

[corn cob]

Both.....Depends on who's eating....A bunch of men folk ~ I don't trim ~~ If there's women folk present then I cut St. Louis or either cook some of both...

 

[rhankinsjr]

Same here... if I am doing ribs just for my family ( wife & kids ) I don't trim... we love it all.

But if the in-laws are coming over I trim them all up nice and pretty before smoking and keep all them extra vittles to ourselves!

 

[mballi3011]

I guess I'm alittle different too but I never trim my ribs. Then this ain't burger king and you get it my way and thats that. It will be good I guess cause I don't get any grief about it beint untrimmed either.

 

[mythmaster]

I voted "regular" because I haven't tried to trim them St. Louis style yet, but I intend to next time, and I'm pretty sure that I will continue to do that.

 

[eman]

i allways do st louis cut ribs.

 All kinds of things to do with the trimmings from beans to pastalaya to grind for sausage..

 

[smoke 2 geaux]

I'm with dutch.  I need those trimmings for my beans!!!

 

[smoke_chef]

I'm surprised to see the voting so close. I thought it would be a land slide in favor of the St. Louis style. This is a great thread!

 

[smokeguy]

I "grew up" eating Dreamland Ribs in Tuscaloosa and they did them whole and since there's no better bought ribs in the world

, that's how I have always done mine too.  I live in Texas now and still haven't found any retail ones that are better, and since I'm in Texas where everything is bigger, whole ribs are the way to go!

If I want some little bitty, no-knuckle, trimmed, Yankee finger-food ribs that show well, I'll get some baby backs! 

 

[bbqnuts]

For years I did regular but now have become a fan of trimmed and enjoy the trimmings as snacks during the cook.

I use the trimmings to test different rubs and sauces.

 

[hookup]

After getting the smoker and discovering SMF, I trim now to STL style.

But in the future, the STL Ribs and that little piece meat will be smoked with and the rest of the cartilage meat will be cooked mexican style for tacos, burritoes or enchildas.

That little piece of meat smoked turns into a jerkey the kids and I fight over.

 

[alra195]

I'm in the no trim camp.  I see the consensus so far is a trend toward St. Louis style.  I hadn't thought about it much but I like bbally's idea of tamales.  Dutch's input on using the trimmings for beans is a great idea also. Guess the next batch is going to get a trim!

 

[old poi dog]

I trim the spares.  I like to use the trimmings in other dishes I cook.  And I just like the way those ribs look when I trim em right.  My first time guests are usually impressed by the looks of em too.