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Need to trim spares?
Bash
Posts: 1,011
I've done the spare ribs as shown on the thirdeye site before.
I'm felling lazy today - would it be a mistake to just cook the whole things without cutting up? I plan on cooking it all anyway, so if it would work doing them whole, I'll just do that.
I'll be cooking a little hotter today, as it's late getting started. Around 300, maybe a tad hotter if that's what it takes to get them done in 4 hours or so.
If it is worth it, I'll cut them up.
Anyone done them whole with good success?
Richard
I'm felling lazy today - would it be a mistake to just cook the whole things without cutting up? I plan on cooking it all anyway, so if it would work doing them whole, I'll just do that.
I'll be cooking a little hotter today, as it's late getting started. Around 300, maybe a tad hotter if that's what it takes to get them done in 4 hours or so.
If it is worth it, I'll cut them up.
Anyone done them whole with good success?
Richard
Comments
-
It only takes a couple minutes to trim them. Find the joint by flexing them back and forth a few times then a quick run with a good sharp knife is all it takes.
That said, you can cook them whole, but eating them is a bit different. All the cartilage that runs perpendicular to the bones makes it a little more of an effort. I also find that cooking them whole generally adds an hour or so to the cook.
I've got two slabs on that are approaching 5 hours right now - I tend to let mine go 7-8 at 245° - and mine are trimmed. I cook up the trimmings for the dogs. -
I cook full slabs all the time.... they are an excellent way to show off your skill on the pit. I would recommend cutting the flap off the backside and of course peeling the membrane. Allow a couple of hours more of cook time. Here is what the finished slabs look like.
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Hold on dude.... the trim goes to the dogs?? Those are my favorite part. Heheee.Happy Trails~thirdeye~Barbecue is not rocket surgery -
A dog's gotta eat too, man.
Sometimes I grind them up for chili or fatties, sometimes I cook for the dogs, sometimes I eat 'em, sometimes I freeze them for later. Whatever mood strikes me. Today the dogs got lucky. -
OK, that was enough to get me moving.
Here they are cut up and cooking:
Since I don't want to eat at 10PM, I'm going to cook at 300 or so. Hope to be done by half time.
Thanks for the nudging. -
Those look great. I'll try that next time. Since I'm getting a late start, I went ahead and trimmed them.
On this one, Costco removed the extra from the back, but I did have to remove the membranes. Was easy this time. -
Especially since the 'trimmings' are over half the weight. The two slabs from costco were 9.5 pounds, and the 'trimmings' were at least 4.5 of that.
Looking forward to half-time!
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