Trimming Spares - BBQ Central

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Old 03-26-2005, 11:13 PM   #1
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Trimming Spares

It looks like there is a good line to follow on these ribs that I have to trim them up St. Louis style...am I correct in following that fat line across the skirt of the rib?

Also, after I trim it up and have the skirt meat...how long will it take to cook? Do I foil the skirt meat? Save it to put in baked beans? Little help!!

I'll shoot pics from start to finish!
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Old 03-27-2005, 01:38 AM   #2
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The end with the longest bone find the point where the bone and cartilage meet. Start cut there and cut straight across the rack. Remove flap if any and membrane.
Jim
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Old 03-27-2005, 07:03 AM   #3
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I don't trim them Greg. This gives you a much meatier rib! I figure 3-4 whole spares per person. I cut off the "flap" meat on the back, but leave the "tips" attached. I think the "tip" meat is the best part! Woody
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Old 03-27-2005, 10:38 AM   #4
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Greg, I trim them and keep all the trimmings. I filet the trimmings and grill them. They grill in about 3 - 4 mins. per side. Makes a great boneless rib sandwich. A little pig powder on them, grill em and eat em. Almost better than the ribs!
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Old 03-29-2005, 11:55 PM   #5
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Greg, prepping side ribs for Kansas city style I have skewered and rubbed my rib trimmings and smoked, grilled and sauced them along with the ribs.

Pushed all the meat together on the skewer like shwarma and they have come out fantastic. The skewers of trimmed meat are my favourite part of a side rib cook.


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