I've seen a lot of articles and read a lot of advice on trimming spare ribs St. Louis style. But does anybody cook them without trimming or is that a bad idea?
THIS^^^^^^^^^I trim because I feel like it gets rid of the fattier ends of the ribs. Plus I like the nice squared off rack. I also like using the meat that I cut off in beans, sausage or as a snack for the guy running the pit. (me)
Lots don't trim, and I have on occasion left my ribs au naturel, and they were fine. Do what makes you and your family happy.
Exactly, there is some mighty fine meat sitting out there on those tips. I guess you don't like your guests very much if you aren't sharing your rib tips (or ends as some call them). That is the best tasting part of the rib to me.Trimming to st. loius is good for competition but other then that you dont need to
I trim because I feel like it gets rid of the fattier ends of the ribs. Plus I like the nice squared off rack. I also like using the meat that I cut off in beans, sausage or as a snack for the guy running the pit. (me)
Lots don't trim, and I have on occasion left my ribs au naturel, and they were fine. Do what makes you and your family happy.
THIS^^^^^^^^^