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Rib Question

FM Former Member
Hi Everyone..

I've cooked several batches of ribs (Baby Backs) in my CS, and all have been outstanding.. I have a question on trimming them before the cut. I typically buy them from COSTCO, and they come three racks ina cryovac pack. When trimming them, I remove the membrane and any small edges. they always seem to have a lot of meat on top of the bones, should i be trimming that off before hand? in other workds should i be cooking just what's between the bones? or leave a little on the top and cook the bits in a foil pan for snacking?
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FM Former Member
ummm... leave those babies alone, Don! Pull the membrane, but I've never heard of trimming that pesky meat off the bones. With spares, people trim the top sections off, leaving you with St. Louis cuts. But I get those baby backs from Sam's, 3 to a cryo pack. They is works of art, just as they are! Big Grin
FM Former Member
About all I trim off of ribs is on Spares where I trim off the brisket (that flap of meat on the same side as the membrane that you pull off).

Don't trim any meat, your price per pound just went up if you're throwing away meat. Trim the underside and sometimes I trim off the last bone, but that's it.

What I've "seen" in groceries is that backs are baby backs (baby backs is a copyrighted term for danish ribs by the way I've been told) and loin ribs are something else.

Smokin'
FM Former Member
baby backs in the smokette have become my signature dish! Could they be any easier? Take them out of the cryovac, wash, slice off the membrane, dry rub ( I'm hooked on a rub of 1 part cookshack rib rub, 1 part montreal steak seasoning and 2 parts turbinado sugar--it gives them a little kick which goes nice with the sweetness of the sauce that I rub on when they come out of the smokette) Cook for 4-4 1/2 hours at 225. remove, sauce, double wrap in foil and put in cooler until ready for dinner. It doesn't get much better!

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