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?
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
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.
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.
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