Rib Trimming

TMac · May 2008

I have only done a couple of sides of ribs on the egg and I have a question on trimming. I like ribs with that are not trimmed at the knuckles, so I didn't trim anything my first time around. I noticed, though, that the meat that resembles a skirt cooked differently than the ribs themselves.

Do the more experienced eggers trim this skirt off?

Thanks,
T. Mac

Artinflorida · May 2008

here is a site that has several videos on trimming of ribs, hope it helps

http://youtube.com/watch?v=qWrg71CAAIg&feature=related

Fidel · May 2008

I always remove the skirt flap even if I leave the knuckles attached, which is rare. Trimming off the skirt makes the membrane removal easier as well.

I prefer to cook them trimmed St. Louis style. That way you can cook everything and pull the thinner pieces when done.

citychicken · May 2008

thanks for posting the video link. very good demonstration especially for anyone who has never trimmed spares.

isn't the internet a wonderful thing?

Rib Trimming

Comments

Categories