spareribs ,no trim ,no sauce

Discussion in 'Pork' started by crazymoon, Aug 17, 2015.

  1. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I bought a couple packs of spareribs.


    I know most folks want a trim but I left the flap and just removed the membrane,rub added with a mustard base.


    I did a 3-2-1 and love the results including the juicy tender flaps !

     
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking ribs! Only time I trim them up is when I want a snack while waiting for them to finish cooking!

    POINTS!
     
    Last edited: Aug 17, 2015
  3. b-one

    b-one Smoking Guru OTBS Member

    I agree, never understood removing the flap and only ever trimmed for fitting in my WSM!
     
  4. venture

    venture Smoking Guru OTBS Member

    Kudos!

    I also never remove the flap/diaphragm muscle!  If I leave a small part of the membrane on to preserve the flap, I will do it. More meaty ribs are fine for me!

    Good luck and good smoking.
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I never knew the untrimmed crowd was so large !
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    CM I just did a trim on a rack for the first time,never again.The small pieces dried to quick.Thanks for sharing.

    Richie

    [​IMG]  
     
  7. bryce

    bryce Smoking Fanatic

    CM - Did you remove the flap prior to the rest of the ribs finishing or trim is as the flap finished cooking before the ribs were done?

    I've always trimmed the flap but yeah, they always ended up too dry. Basically never thought of just keeping it attached.

    Bryce
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks awesome.

    I usually trim mine just so I can get another meal out of a rack of ribs.
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice ribs CM.............[​IMG]

    I still love the avatar.......
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Bryce, I left the trim on and sliced it up with the ribs ,so a few pieces ended up being boneless ribs.

    thanks CF, Richie and DS for the points !
     
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    CM Thems there looks oh so yummy 

    A full smoker is a happy smoker 

    DS
     
     
  12. bryce

    bryce Smoking Fanatic

    Thanks CM!

    Bryce
     
  13. I don't put sauce on ribs unless they need a little extra flavor after they make it to my plate. But I hate eating ribs that have globs of unrendered pork fat on them. It actually makes me feel like spitting it out. I don't mind eating ribs that are FOTB, but that's pretty much how far you have to take them if you don't trim the sternum off. It bothers me to have to trim fat off on my plate, but it's better than eating it. If I served ribs like that to guests, I would feel like I was being a lazy cook. I can make ribs juicy and flavorful by wrapping them in foil. I can't see why I would want to skimp on the trimming.
     
  14. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I don't trim either ! There is some good stuff on the flap !

    I lime them with no sauce before or after they are done . . .

    I want the Rib flavor . I only have a basic sauce I make , and it is on the side for those less appreciative folks !


    Have fun and . . .
     
  15. joeski

    joeski Fire Starter

    Rookie question.  What's the flap?
     
  16. smokesontuesday

    smokesontuesday Smoking Fanatic

  17. It sure helped me to produce the best ribs I had ever tasted.
     

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