To flap, or not to flap....

Discussion in 'Pork' started by danny45, Jun 12, 2011.

  1. danny45

    danny45 Newbie

    that is the question!!

    Hey guys.  I've getting ready to smoke 3 slabs of pork ribs tomorrow and I've read different things.  I've read that a lot of poeple leave the loin flap on, while others say to cut it off. 

    The supposed advantage of cutting it off is:

    1.  the whole rack of ribs gets more evenly cooked,

    2.  the flap can be cooked right along with the ribs, but is done in about 2 hours and makes a nice "chef snack" while waiting for the ribs to get done.

    What do you all do?  Flap, or no flap?
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    No flap, I find it tends to be a bit chewy when left on.
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    No flap,

    I have removed, then smoked for a couple hours and added to some Baked Beans.
  4. danny45

    danny45 Newbie

    Now that is a great idea!!!!  Thanks!
  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I'm from the old school and leave the sparerib virgin.  I don't cut off the flap, I don't pull the membrane, I don't separate the brisket from the ribs.  I cook them whole with rub, 3-2-1, last hour with some Stub's BBQ sauce on 'em.  I get and eat everything I've paid for, and even with a full set of false teeth I have no problem knawing off the membrane or flap or any other part and relishing in its Flavor And Tenderness (FAT) lol!  I do separate the brisket from the ribs after they're done, cutting them into 1"-1½" pieces and knawing around the cartilage go get to the goodness!  But, that's just me and my upbringing... don't waste anything; if you can chew it, go for it!  We always had the 'bad' cuts, whatever customers didn't want and made wonderful meals out of them, too!  But you learn not to waste anything, from soup bones to thyroid glands.  Dad would boil up a pot of beef shanks left over, for example, and make pot roast;  boil 'em long enough and they're tender! 
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I'm with Rap on this one.
  7. chef willie

    chef willie Master of the Pit OTBS Member

    Hmmm, I've done both ways. Don't mind the flap being Pops said, I just gnaw on that with the rest of the rib and knuckle bones. Ya know, that grisly end I do remove the membrane though....
  8. nwdave

    nwdave Master of the Pit SMF Premier Member

    X2  Dutch's Wicked Baked Beans wouldn't be the same without 'em.

  9. chef willie

    chef willie Master of the Pit OTBS Member

    Hear ya about the beef shanks Pops. A market near me sells them for 2 bucks a pound...usually BIG ones, 2 to a pack. I braise them in the oven with V8 juice, some chopped carrots & onions and throw a potato in for the last hour. OMG, the house smells terrific, the meat is soooo tender, the gravy is awesome etc. Has become one of my fav meals. I tried smoking them with poor results so never posted them. I call them 'poor mans filet mignon'....just made them 2 days ago....delicious

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