1buckie
Babbling Farker
It's a good in-between solution......enough juiciness, doesn't take quite as long because the header's not there.....
Spare ribs, trimmed St. Louis style, leave'm whole, something else?
- Thread starter AClarke44
- Start date
SGH
is Blowin Smoke!
1buckie
That's some fine looking ribs my friend.
That's some fine looking ribs my friend.
1buckie
Babbling Farker
Yeah, where my goofy, jagged cross cut is there, at 45 degree angle......I still like that part, but it's thick & full of 'stuff' so it goes separate....
If it's extra thick all across the top edge, you can take down some of that, but it's usually a nice round edge & best left alone....
If it's extra thick all across the top edge, you can take down some of that, but it's usually a nice round edge & best left alone....
Bludawg
somebody shut me the fark up.
I cook 'em whole then trim to St. Louis so you end up with ribs & riblets
AClarke44
Babbling Farker
The one time I didn't trim the spares pre-cook that's what I did. Trimmed them after. Everyone enjoyed the "riblets" too!
