To trim ribs or not?

Discussion in 'Pork' started by john3198, Feb 6, 2010.

  1. john3198

    john3198 Smoking Fanatic

    I am doing 4 racks spare ribs tomorrow. Did one today to try out methods (never did 3-2-1 before) and tried some new rubs. I trimmed to a St. Louic cut. They turned out good, so will probably stay with 3-2-1- or some varient of that.

    Haven't decided whether to trim the ones for tomorrow's smoke or not. What do most of you guys do? Trim to St. Louis or not?
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I don't trim I have but don't most of the time
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with jerry I don't trim mine either I let it all hang out too.
  4. phil brown

    phil brown Fire Starter

    To me, the St. Louis cut has two advantages: 1) It makes my ribs look professional, and 2) it gives me some good bits of meat to throw in baked beans, collard greens, etc. Okay, okay, it gives me something to snack on, too. [​IMG]

    In the end, if you aren't that picky about how they look, might as well leave 'em as they come. It's all going to get eaten anyway.
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    I've trimmed in the past, but agree with Jerry and Mark and don't do it anymore.
  6. rw willy

    rw willy Smoking Fanatic OTBS Member

    Same here. I stopped trimming when I realized I had almost 20 lbs of trimmimngs in my freezer. I was always going to use them for something. I will trim if smoker space is a premium, ie. big party or something. My family has persuaded me to go Baby Back. No trim just unwrap and smoke. (remove membrane of course)
  7. hoser

    hoser Smoking Fanatic SMF Premier Member

    It depends on who's coming over to help eat them. If I want to do it up nice for a dinner party, I trim for sure...and the trimmings are super munchies partway through that 3-2-1 [​IMG]
  8. olewarthog

    olewarthog Meat Mopper

    I only trim the flap off the bone side & it either becomes the cook's snack or goes into baked beans.
  9. 3montes

    3montes Master of the Pit OTBS Member

    I have always trimmed. I like the look of the slab when trimmed and like others I use the trimmings in beans or just eat as a snack. bbally has a great tutorial in the pork section I beleive its a sticky now for trimmimg to St. Louis style.
  10. I always trim my spares. Looks better and saves room in my tiny ECB
  11. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    i like to trim the racks of spares down for 2 reasons

    1) rib tips
    2) the skirt

    both to snack on, or the skirt to cut up and toss in some beans.
  12. john3198

    john3198 Smoking Fanatic

    Thanks to all of you who responded. Sounds like more of a presentation issue. I will try some both ways, if I have room.
  13. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I don't trim either, as far as the look counts, I don't care and family does not either, but its all good either way

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