Spare rib question

mikeb6109 · March 2011

Planned on doing ribs today and when i went to the market they only had spares...... :ohmy:
Oh well i have ribs on my mind so i bought the spares, now the big question is do i trim or just cook them whole? Planning on doing them at 225 with lots of cherry and maple for smoke. Should be a 5 to 6 hour cook .

Jer_inva · March 2011

If I were just cooking for the family I'd leave them untrimmed. True there are more bones/gristle to pick through but great eating plus might have some leftovers for lunch tomorrow. Jer

Fidel · March 2011

Do them either way Mike, but if you don't trim them then you're looking at a 7-8 hour cook in most instances.

2Fategghead · March 2011

Hey Mike, I always do them trimmed. Here is a past cook.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=803528&catid=1

gdenby · March 2011

Trimmed or untrimmed, do remove the membrane on the back. Consider doing them a bit hotter than 225 dome. At 250, there is little chance they will dry out, and the time saving will be noticeable.

mikeb6109 · March 2011

Thanks, i will do them un trimmed to save on work and trow them on earlier to compensate for time.

mikeb6109 · March 2011

Thanks,but i think i will be lazy on this one and go untrimmed.

mikeb6109 · March 2011

Yeap just family and one friend so untrimmed it is and will be easier and less prep.

mikeb6109 · March 2011

yeap membrane will be removed and i will trim the flap and access fat.

FlaPoolman · March 2011

Mike for me trimming is for show. When I buy spares they are labeled brisket bone removed but are not fully trimmed and I prefer them that way. About 4-5 hours in I'll trim off some skirt meat for a snack if hungry or just let them go anywhere from 6 to 8 hours.

stike · March 2011

i never found untrimmed to take longer, they just are little unwieldy. i find it slightly more civilized to eat them trimmed, though i cook the trimmings at the same time and eat as much as i would if they were whole.

mikeb6109 · March 2011

Thanks Pat
all i did was trimmed of the meat end to fit better and trimmed of the flap underneath.

Spare rib question

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