Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Leaving spares untrimmed?
Options
rholt
Posts: 392
Does it effect the rib cook at all leaving the spares untrimmed vs doing St. Louis cut? I just hate cutting off those huge chunks of meat off those ribs.
Comments
-
i think they thinner edges may cook faster but i have seen "full racks" done on here several times. i prefer spares for the ease of eating/cutting and i usually just save the trimmings for a pot of chili, or cook them and eat them as they finish earlier (cooks treat). or you could foil and hold until the rest finishes they aren't as pretty but sure taste great!
-
Hmm. Decisions decisions.
-
I used to trim and save the flap meat for stir fry, the rib tips became snacks as they usually got done quicker.
Now I just rub the whole thing and throw it on, about 300ish, no foiling or anything. Comes out great.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I like to trim spares into St Louis style, then place the trimmings alongside the ribs, on a piece of foil to keep them from falling through the cracks. Give them a hefty dose of smoke until they are cooked, then save them to season pinto beans, butter beans or baked beans.
-
It trims a lot easier after it has been cooked and the trimmings are good eats also.
-
How long does it take you to cook them at that temp? I am shooting for about 3 hrs at 325caliking said:I used to trim and save the flap meat for stir fry, the rib tips became snacks as they usually got done quicker.
Now I just rub the whole thing and throw it on, about 300ish, no foiling or anything. Comes out great.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum