Rookie smoker trying out ribs. I have a couple questions.

[banderson7474]

Did u not trim up the ribs prior? Maybe i havent seen a rack like what u had before

 

[Smokey S]

Tallbm, any recommendations on what to do with that extra loin meat? And also, if I don’t have my butcher cut off the loin meat is there a way that I can tell how much of that loin mean to trim off so I can get it perfect?

B Anderson, yes I trimmed my ribs. But this was an inch thick piece of loin meat on the top of the rib that should have been trimmed down first. Too lean.

 

[tallbm]

Tallbm, any recommendations on what to do with that extra loin meat? And also, if I don’t have my butcher cut off the loin meat is there a way that I can tell how much of that loin mean to trim off so I can get it perfect?

B Anderson, yes I trimmed my ribs. But this was an inch thick piece of loin meat on the top of the rib that should have been trimmed down first. Too lean.

Well to begin with I believe you could only get loin (backstrap) meat on baby back ribs.
If you are eating spare ribs then getting them cut St. Loius style would remove the section of meat that looks a little bit like loin meat but is flat and I believe is sternum meat.

So if you get St. Loius Style spare ribs that should solve all your problems :)

If you ever get a cut of baby back ribs where you have loin attached then you can cut it off.

Cut it up for pork chops and grill it or pan fry it but don't over cook. Try to keep it at an internal Temp of 145F :)