Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Got Some Full Pork Ribs - need a plan

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Got Some Full Pork Ribs - need a plan

    It's been getting tough to find SLC ribs at both my local grocer and BJ's. I did find some nice full pork spare ribs today and grabbed 2 packages (4 ribs).

    I just finished reading the thread "Trimmed spare ribs into STL style ribs. Now what?"

    The question - I have always smoked SLC. How much difference in smoking a lightly trimmed full rib rack?

    I have no problem trimming to SLC, but wonder if it is necessary/desired?


    #2
    Click image for larger version

Name:	386BD8C2-D378-4664-B8C5-C13846A748C4.jpeg
Views:	99
Size:	114.8 KB
ID:	868788Click image for larger version

Name:	7E6A7FF6-CECA-4280-AD01-D57E5D9FD181.jpeg
Views:	96
Size:	147.2 KB
ID:	868789 I didn't and they came out great. Just took a little longer.
    Last edited by HawkerXP; June 24, 2020, 11:38 AM.

    Comment


    • holehogg
      holehogg commented
      Editing a comment
      Me two.

    #3
    When I first started down this smoking rabbit hole, I'd never heard of SLC before so I did all of my spares as full racks. While they do take longer, that's the only real difference aside from the fact that SLCs, trimmed correctly look prettier.

    Comment


      #4
      I never trim my ribs. I want all that good meat! The only reason for trimming is to make them neater looking I think. I cook it all and its all good.

      Comment


      • EdF
        EdF commented
        Editing a comment
        I trim them sometimes, so I can get the flap meat out sooner for a mid-cook snack!

      • smokin fool
        smokin fool commented
        Editing a comment
        I'm with EdF and mid-cook snackin

      • TripleB
        TripleB commented
        Editing a comment
        I always trim down to STL. With the trimmed meat I either make pork broth for soups, stews or gumbo or I roast the trimmings with sauerkraut for an old fashion German meal. Ribs and Sauerkraut, with homemade mashed potatoes..... now I'm drooling.

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    Rubs Promo
    Meat-Up in Memphis