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question: timming spares st. louis style
citychicken
Posts: 484
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?
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
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This might help.
http://playingwithfireandsmoke.blogspot.com/2002/01/pork-spare-ribs-preparing.html
Also think Uncle Phil did a Utube or something recently, but can not find it. Happy Holidays. -
here is a pretty good utbe of how to trim
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sorry I hit enter too soon here is the link
http://youtube.com/watch?v=qWrg71CAAIg&feature=related -
thanks
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i prefer to trim it, then actually cook the other parts. They still have some good meat, and you did pay for it so you might as well cook it.
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