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 in message

are done. Or am I just taking too much of ohters advice on faith?

Bet the same people are telling you to do other "contest required" things,
like removing the membrane, adding a glaze of some kind, foiling to
finish......basically tarting up a good piece of meat like a 10 cent hooker
that doesn't need it outside the contest carnival tent.



--

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/