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I hace some ribs from Sams they are 3 big slabs and are not trimmed like ST. Louis style I was going to do them just like that or should I trim them and cook the trimmings alone? Thanks
I always trim them and cook the trimmings along-side the Ribs. It works out nice because there's usually some of the trimmings that get done early for some mighty fine sampling. ;-)
Lots of options for the trimmings. Cook 'em on the side. Throw them in beans or chili. I like to cut all the meat off the cartiledge and make sausage with it. Nothing (or not anything I have eaten) beats rib meat for sausage.[p]Happy cookin Gerry.
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I'm just a poor boy from the South and I would never think of trimming them. To me that is the best part of the ribs.
Just my opinion.
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