Links to pictures of Rib Tip's. Notice the white cartilege, the rest is
meat, notice pink smoke ring. Make a note: Rib Tips are a good thing and
all true Spare Ribs come complete with Rib Tips!


http://groups.msn.com/ThePracticalBa...oto&PhotoID=24

http://groups.msn.com/ThePracticalBa...msnw?Page=Last


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Mike Willsey (Piedmont)
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I have a question about spareribs.
Do you have to trim them?
Will they cook fine with the flap of meat still attached or is it
better to trim the flap and tips?

Thanks,
Christy

wrote:
> I have a question about spareribs.
> Do you have to trim them?
> Will they cook fine with the flap of meat still attached or is it
> better to trim the flap and tips?
>
>

I don't trim. I don't see a reason to. I'm not cooking for competition,
though.

Matthew

--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game

wrote:
> I have a question about spareribs.
> Do you have to trim them?
> Will they cook fine with the flap of meat still attached or is it
> better to trim the flap and tips?
>
> Thanks,
> Christy

I always trim it and cook separatly. Seems like it would make the ribs
cook unevenly if the flap was still there but I could be wrong. Those
tips look good. I think I prefer them grilled though, can't be all
that charred fat flavor. Theyre tender enough they don't need slow
cooking IMHO.

Jesse

wrote:

> I have a question about spareribs.
> Do you have to trim them?
> Will they cook fine with the flap of meat still attached or is it
> better to trim the flap and tips?
>
> Thanks,
> Christy
>

They probably cook fine with the flap, but it is easy to cut off too.
And the flap cooks faster, so it's a treat for the cook or cut up and
added to some beans.

Sometimes, spares are packaged as a whole spare with the chine bone
still attached. I think it is necessary to cut that off. Sometimes,
spares are packaged with the chine bone cut off and into sections and
included with the package. These are the ones I buy.

BBQ

wrote:
> I have a question about spareribs.
> Do you have to trim them?
> Will they cook fine with the flap of meat still attached or is it
> better to trim the flap and tips?
>
> Thanks,
> Christy

Christy,

You don't have to trim off the tips to cook spares. I do it both ways.
I will say that if I don't separate the tips from the ribs, the bones
on the rib part don't seem to "pucker" as much as when they are
separated from the tips. Which means you need to use your fingers to
tell when they are done.

If you do cook the spare "whole", slice down the edge of each bone,
cutting all the across, through the tips. Which gives you a nice big
hunk of meat to eat! You end up with a combo of rib bone with tip meat
below the bone.

I'd say it's all just personal preference.

Regards, Mike Willsey (Piedmont)

I don't trim the flap, never caused any uneven cooking.

The next time I do some spares, I will take pictures showing the entire
slab (spare) then, the flap, and then how I cut the tips away from the
bone.

Regards: Mike WIllsey (Piedmont)

For a while I was grilling them for no longer than 1 hour, then I'd
finish them in the indirect cooker. But getting lazy and now just cook
in the indirect cooker.(grin)

Regards: Mike Willsey (Piedmont)