St. Louis Ribs - Question about the cut

[portlandroger]

I am going to smoke 3 racks of St. Louis ribs in a little while. They are setting with the rub

on, as I type. The ribs are cut differently than usual, so I thought you guys could lend me

some advice...

Typically, the place where I buy them trim them bone to bone - no boneless flap of meat

on the thin end.  This time, there is about 3 - 4" of boneless flap on each rack.

Should I leave this meat or cut it off and smoke it separately?

I have only smoked full spear ribs once, as I didn't like all the flappy meat on the bones.

That meat seemed to cook differently than the meat around the bones.  Will this 4"

cook quicker (drier) than the rest?

Your 'quick' advice is greatly appreciated!

 

[stovebolt]

Sorry nobody answered quickly. I like meaty ribs so I cook whole spares with no trimming. The skirt will cook a bit faster, but cooking slow it will be fine when the meat between the ribs is done. You can trim it off and cook separate if you want but I wouldn't bother.

Since you have 3 racks, leave one untrimmed and see how you like it.

Chuck

 

[pgsmoker64]

My apologies Roger that we didn't get you a quicker response.  It sounds like they left the skirt meat on for you, which is good.  I like to trim that off and cook it separately for snacking or to put in baked beans.

I hope whatever you decided turned out well.

Bill

 

[portlandroger]

Chuck & Bill,

Thanks very much. I left it on, and frankly, it was ok - no problem!

As a side note, usually I rub regular French's type yellow mustard

on the ribs first, then the rub. Yesterday I rubbed a 'deli' type mustard,

that had a lot of mustard seeds and such in it, and then the rub.  

The extra texture and flavor of the mustard gave the ribs a nice new flavor!

 

[pgsmoker64]

Sounds good Roger...only one problem my friend.

You know the deal!!!