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Old 01-14-2007, 09:11 PM   #1
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Rib Question ?

Is it really nessesary to trim spare ribs?

I don't recall the skirt meat burning or drying out while still attatched to the spare but I do know that I seem to waste the trimmings when they are cooked seperate from the rest of the rib rack.

Any thoughts?
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Old 01-14-2007, 09:21 PM   #2
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Until I started reading all the BBQ forum I never trimmed spare ribs. I snack on the trimming now while I smoke the ribs. I also had never removed the membrane.
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Old 01-14-2007, 09:47 PM   #3
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I always remove the membrane. Personal choice I guess. I also remove the skirt and Q it along side till it's done. I then look to the left, then to the right; if the coast is clear I eat it
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Old 01-15-2007, 05:57 AM   #4
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Re: Rib Question ?

Quote:
Originally Posted by Cliff H.
Is it really nessesary to trim spare ribs?

I don't recall the skirt meat burning or drying out while still attatched to the spare but I do know that I seem to waste the trimmings when they are cooked seperate from the rest of the rib rack.

Any thoughts?
Is it necessary? No. All trimming does is makes for a more uniform and eye appealing finished product. Bottomline, it's cosmetic in my opinion.
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Old 01-15-2007, 06:22 AM   #5
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Don't cook the trimmings nearly as long as you are cooking the ribs. You're just over cooking them.

No, you don't have to trim spares. It just makes them look more uniform.
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Old 01-15-2007, 07:41 AM   #6
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I started trimming after reading up also. I guess the problem I am having is knowing when to take the trimmings off.
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Old 01-15-2007, 09:53 AM   #7
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IMHO, trimming is optional and for looks. However, I trim mine and use them for other things. Kinda like the neckbone from poultry. Set it aside for other uses.
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Old 01-15-2007, 10:58 AM   #8
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Clarifying my last post...I do trim and remove the membrane now. I didn't until after joining these BBQ forums. All of my BBQ finished products (ribs, butts, brisket) has greatly improved. I really don't care for the restaurants in this area anymore.

My chicken is still much better on the grill than the smoker.
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Old 01-17-2007, 04:59 PM   #9
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Quote:
Originally Posted by Cliff H.
I started trimming after reading up also. I guess the problem I am having is knowing when to take the trimmings off.
Take them off when they are cooked! Duh!

Only joking, they will take different times depending on many factors, size and thickness and the temp at the grate. I normally take one piece off after about an hour, and slice it to see if it is cooked all the way through, sometimes they are, sometimes they need another 20 - 30 minutes, if it needs a little longer it goes back on the grate.

I don't leave them on past about an hour and a half. at the longest.

One of the other things I like to do with them, is experiment with different rubs on the trimmings than I have ever used before, it gives you enough surface for the rub, but not enough that you waste it, if you don't like the way they turned out.
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Old 01-17-2007, 05:52 PM   #10
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good point on using different rubs on the trimmings.
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