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Old 06-03-2006, 09:59 AM   #1
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Trimming ribs

Do you feller's go thru all this trouble or do you just pull the membrane and stop there. I trimmed the skirt off of some ribs last week but I wished I would have just left it all on. I can't tell that the skirt meat gets over cooked when it is left on the rib but it sure can get tough when you cut it off and cook along side ribs.



http://playingwithfireandsmoke.blogspot ... aring.html
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Old 06-03-2006, 10:43 AM   #2
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Re: Trimming ribs

Quote:
Originally Posted by Cliff H.
Do you feller's go thru all this trouble or do you just pull the membrane and stop there. I trimmed the skirt off of some ribs last week but I wished I would have just left it all on. I can't tell that the skirt meat gets over cooked when it is left on the rib but it sure can get tough when you cut it off and cook along side ribs.



http://playingwithfireandsmoke.blogspot ... aring.html
If I'm cooking for just me... sometimes I don't even pull off the membrane.
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Old 06-03-2006, 12:08 PM   #3
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Cliff, the majority of the time I'm cooking BB's cuz the wifey likes BB's and well, no need to go further. The few times I do cook spares, which I happen to prefer, I do trim them exactly like your link shows and cook the skirt and rib-tips for snacks or to put in baked beans at a later date and time.
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Old 06-03-2006, 02:15 PM   #4
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I trim them like in the link
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Old 06-03-2006, 03:37 PM   #5
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Re: Trimming ribs

[quote="Cliff H."]Do you feller's go thru all this trouble or do you just pull the membrane and stop there. I trimmed the skirt off of some ribs last week but I wished I would have just left it all on. I can't tell that the skirt meat gets over cooked when it is left on the rib but it sure can get tough when you cut it off and cook along side ribs.



If its spares I usually trim em up , but if its just for home eating I dont remove the membrane from either baby back or spares. And no I dont use foil at home serve em right off the grill.
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Old 06-03-2006, 04:27 PM   #6
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Re: Trimming ribs

Quote:
Originally Posted by Cliff H.
Do you feller's go thru all this trouble or do you just pull the membrane and stop there. I trimmed the skirt off of some ribs last week but I wished I would have just left it all on. I can't tell that the skirt meat gets over cooked when it is left on the rib but it sure can get tough when you cut it off and cook along side ribs.



http://playingwithfireandsmoke.blogspot ... aring.html
Cliff that's one of the main reasons I switched to BB's! They cost a bit more, but so much less work! In either case, if I'm cooking the ribs for the family the membrane 9 out of 10 times stays on.
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Old 06-03-2006, 05:17 PM   #7
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I always trim a lot of the fat off the ribs. I don't think I've ever cooked a rib that hasn't has the membrane removed. If I'm cooking a bunch of ribs (I did 71 slabs a few weeks ago) I order them "skinned".
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Old 06-03-2006, 07:29 PM   #8
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I trim like the link and use the trimmings for either baked beans, snacks or I put them in my spagetti sauce...
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Old 06-04-2006, 07:50 AM   #9
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Quote:
Originally Posted by Rich Decker
I always trim a lot of the fat off the ribs. I don't think I've ever cooked a rib that hasn't has the membrane removed. If I'm cooking a bunch of ribs (I did 71 slabs a few weeks ago) I order them "skinned".
Would I not give for a place that would do the for me here in Denmark SC, the reason I don`t remove the membrane when doing ribs at home it aint worth the fight. Now competition wise yea I do remove the membrane.
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Old 06-04-2006, 11:02 AM   #10
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Cliff, I always pull the membrane on all of my ribs. When I do spares I’ve always trimmed them and snaked on the trimmings during the cook. My first cook on my new BDS (Big Drum Smoker) I decided to try untrimmed spares. After that cook I decided that I prefer them trimmed.

Try ‘em both see with you prefer.
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Old 06-04-2006, 06:39 PM   #11
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I take the trimmings and filet them out. Then I take the filet pieces and grill them with some rubon them. They are like gourmet McRib sandwiches.
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