How Do You Get Them Trimmings Right???

[ybfm]

Hey fellas!  I have a dilemma...  I usually trim my spares St. Louis style.  Every time I make ribs, I overcook the little skirt flap and the tips.  How do you guys smoke these small cuts without ruining them?  I'm doing 4 racks this Friday for my Father and want to enjoy the trimmings, for myself.  Thanks for any input.

Rich

 

[jirodriguez]

I just slather with thin coat of mustard, add rub, and toss them next to the ribs. Now.... keep in mind they will finish a lot sooner than the ribs! So usually between the 3 and 4 hour mark is when they are done.

I cook my ribs low and slow between 225 and 250.

 

[mr500]

2x..You have to keep abn eye on them.  Great in beans

 

[ybfm]

Ok..so I usually use the 3-2-1 method...so, they probably wont make it to the 2, then?  Correct?

Rich

 

[Dutch]

YBFM- Nope they won't make it to the 3 hour mark.  If I'm cooking the skirt and trimmings to snack on I usually pull them off between the 2 and the 2 1/2 hour mark.

If I'm going to add them to my beans, I'll pull then at the 1 1/2 hour mark, dice the meat and add to the bean when I put the beans in the smoker. They will finish cooking as the beans cook.

 

[cliffcarter]

Ok..so I usually use the 3-2-1 method...so, they probably wont make it to the 2, then?  Correct?

Rich

The skirt meat probably won't make it to the 3. I recommend you foil the tips at the start and take them out at the 3 when you foil the ribs. 

 

[ybfm]

Thanks for all the advice, guys.  I think I can keep from ruining them, this time.  Dutch....I am making your beans, so I might use them for that.

Rich