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Just realized my whole approach to ribs was wrong after a competition in Memphis.
I was at the Memphis in May event last year, watching a guy from Texas trim his spares. He wasn't just taking the flap off, he was cutting a specific line along the bone to expose more of it. Said it gave the rub more surface area and made the meat pull back nicer. I tried it on my next three racks at home, cooking them for exactly 5 hours at 225. The difference in bark and how clean the bones came out was huge. Anyone else use that specific trim method for St. Louis cuts?
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oscarc538d ago
That part about seeing your reflection in the bones got me. My neighbor does a similar trim and his ribs look amazing, but he ruins it every time. He uses way too much sugar in his rub and they always burn to a crisp on the grill. It's such a shame to see that good trim work go to waste on meat that tastes like charcoal.
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the_linda8d ago
That Memphis in May trick is a total game changer. I started doing that exact trim on my St. Louis cuts about two years ago. It feels wrong at first, cutting off more meat, but exposing that extra bone is key. You get way more bark and the meat pulls back perfectly every single time. My last cook had bones so clean you could see your reflection.
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