Hi all, decided (after a lot of experimenting the last couple of weeks) to go back and do some classic ribs. Just ribs, no thrills. Turned out great, but took extra long today. I grilled them for 4.5+ hours today.
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About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
What modifications to your normal cooking procedure do you have to do if you cook the full rack without trimming to St. Louis style?
Dr ROK, you really wouldn't have to change anything. The strip of ribs tips left on will just make the rack bigger but everything should cook the same. When I do spares I like to trim to StL cut since it makes slicing bone-by-bone much easier when they're finished...that and I dice up the tips and make some sort of stir fry while I'm smoking. Cook's reserve!
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