Home |
Search |
Today's Posts |
![]() |
|
Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
![]()
Greetings,
Can anyone point me to a website with [pictures for how to do this? Also suggestions for what to do with the trimmings would be appreciated. I am considering bbq those in a weber kettle while the ribs cook in the smoker, and chopping them into bite size "nibbles" for an appetizer. Regards, Scott |
|
|||
|
|||
![]()
"phyteach" > wrote in message
> Greetings, > > Can anyone point me to a website with [pictures for how to do > this? Also suggestions for what to do with the trimmings would be > appreciated. I am considering bbq those in a weber kettle while the > ribs cook in the smoker, and chopping them into bite size "nibbles" for > an appetizer. > I don't do this myself, but got a link that someone else posted once apon a drunk: http://www.virtualweberbullet.com/ribselect1.html D -- |
|
|||
|
|||
![]()
phyteach wrote:
> Can anyone point me to a website with [pictures for how to do > this? I suggest NOT trimming. -- Dave Dave's Pit-Smoked Bar-B-Que http://davebbq.com/ |
|
|||
|
|||
![]()
Dave,
I'm now very curious. Do you trim your spares in your restaraunt? Also, I'm a bit concerned about different parts getting done at different times i.e. the skirt finishing and drying out before the ribs are done. Or am I just taking too much of ohters advice on faith? Thanks, Scott |
|
|||
|
|||
![]() "phyteach" > wrote in message oups.com > Dave, > > I'm now very curious. Do you trim your spares in your > restaraunt? > Also, I'm a bit concerned about different parts getting done at > different times i.e. the skirt finishing and drying out before the > ribs > are done. Or am I just taking too much of ohters advice on faith? > Thanks, > > Scott I trim if I'm concerned about presentation. All other times, untrimmed spares are what I cook. More meat per rib. It all gets done at the same time. When I do trim the ribs, I trim similar to a St. Louis cut, and cook the rib tips around the edges of the grill at the same time. Rib tips do get done sooner, but they're the chef's treat to sample while everything else is cooking. BOB |
|
|||
|
|||
![]()
phyteach wrote:
> Dave, > > I'm now very curious. Do you trim your spares in your restaraunt? Nope. In fact, those patrons who'd previously been indoctrinated by the "babybacks are nirvana" bandwagon, would probably pitch a fit if I served 'em any other way. :-) > Also, I'm a bit concerned about different parts getting done at > different times i.e. the skirt finishing and drying out before the > ribs are done. Or am I just taking too much of ohters advice on > faith? Thanks, 'Q 'em at 250F, and when you can bend the thickest part back and crack the meat away from the bone, it's ready to pull. I also leave the membrane on. -- Dave Dave's Pit-Smoked Bar-B-Que http://davebbq.com/ |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Barbecue Spares | Barbecue | |||
Trimming Spareribs | General Cooking | |||
Spares & the f-word | Barbecue | |||
Spares have made it to the WSM | Barbecue |