Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

question: timming spares st. louis style

citychickencitychicken Posts: 484
edited 7:50PM in EggHead Forum
when trimming pork spareribs st. louis style do you prefer to trim away the cartilage (with its meat) from the bones prior to cooking?

i trimmed the sternum, the flap on the back, and pulled the membrane. so now was just wondering about the cartilage. is there any advantage to leave it vs trim it away?
·

Comments

Sign In or Register to comment.