- Aug 31, 2013
- 30
- 12
I'm doing spare ribs for the first time tomorrow.
I like fall off the bone, so I'm thinking about a 3-3 method at 225. Good method?
Should I trim the skirt and tips, or just leave them on?
If I do not trim them off, will the extra thickness of the skirt really effect cooking time?
If I do trim them off, should I just cook the tips and skirt the same way, 3-3 at 225, right next to the ribs?
Any advise is appreciated! Thanks in advance!
I like fall off the bone, so I'm thinking about a 3-3 method at 225. Good method?
Should I trim the skirt and tips, or just leave them on?
If I do not trim them off, will the extra thickness of the skirt really effect cooking time?
If I do trim them off, should I just cook the tips and skirt the same way, 3-3 at 225, right next to the ribs?
Any advise is appreciated! Thanks in advance!