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
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