grant erwin

I've learned how to trim the flap and rib tips off spareribs to make a
St. Louis cut. I'm curious exactly how you guys prepare the flap meat.
I've heard you're supposed to remove the membrane from it - how is that
done? After that, do you brine it? Rub it? What?

... thanks ..

GWE

tutall

Ah, a point of much contention. I'm from the less is more school, I
don't bother to trim the full spare, I figure I paid for it, I'm gonna
cook it. Oh I'll trim off a little excess fat, but sparingly.

I think of the membrane removal as an affectation crossover from the
BBQ competition circuit where looks are very important. Others swear
by it and say the rub and flavors penetrate better. All agree it's a
bit of a pain in the ass. So try it both ways yourself and choose.

I've tried a few rubs and whatnot, the first few times used Dave
Gauldens "recipe" from the FAQ.

Then I tried simple S&P (and mebbe onion or garlic salt) and haven't
gone back. This simple rub allows the meat and smoke flavors to come
out.

And brining ribs? You're kidding right? Brining is mainly used to add
moisture to lean dry meat, such as fowl and a few pork cuts without
fat. Neither of which describe pork ribs.

Anyway, your biggest challenge to make good BBQ is going to be fire/
temp/smoke control. I wouldn't fuss too much over the meat until you
got that pretty well under control.

It's a fun learning curve.

sqwertz

I leave it on. It makes for a few meatier ribs. Nothing wrong with that.

Membrane removal is for wussies. I leave it on. It's barely evident int
he finished product and probably helps keep in moisture.

-sw

brick

Rib flap meat is a well kept secret. Despite it's unlikely looks, it is
quite
tender and easily cooked. I use it like bacon sometimes and just cook
it up with some eggs and fried potatoes. It's great in a variety of stir-
fries too. Don't worry about the membrane. It's never been an issue
for me. If there's some that's easily removed, okay, but don't get carried
away with removing the membrane. Not much to be gained by doing
it.

Salt and pepper is fine. House rub would be okay, but not necessary.
The flap is quite flavorful by itself.

--
Brick WA7ERO (Youth is wasted on young people)

brick

Ditto one more time

Whoa, we're talking about the flap meat only. The flap needs no help
in that department. Fry it, grill it or roast it. Eat it.

Again, it's the flap meat under discussion. Grilling is best. Not much fire
control to consider.

--
Brick WA7ERO (Youth is wasted on young people)

tutall

Ah, you're correct again there Bricker. Got caught up in the other
stuff and have never trimmed off the flap meat to cook separately in
any case, so don't think of it that way.

Good catch.

brick

Certainly no problem with leaving it on. I take it off to use for other
purposes. It's great with eggs and taters for breakfast.


What Sqwertz said. I leave it on. Despite it's evil appearance, it's
hardly noticable if at all in the cooked product.

I'm merely stating personal preferences. I don't consider the subject
arguable unless we're trying to outguess contest judges somewhere.

--
Brick WA7ERO (Youth is wasted on young people)

regforte

In the rare occaision that I serve St Louis cut, I freeze all
the trim (minus fat) for stock. Kinda expensive but it makes for
an awesome result.

craig watts

Ew! Brick I respect your opinion but membrain for breakfast?
I'll have to put membrain with Chicken feet and brains in my
"things to do bin".

craigster

nonnymus

Hmmmm- when I skin ribs before marinading in apple juice, I occasionally
get the membrane off in a large sheet. I've never thought of it before,
but I wonder if it could be used as a 'wrap' for a sausage. It would
probably be permeable to smoke, like intestine. It might be worth a try
saving some of the bigger sheets up in the freezer and giving it a try.

--
Nonny
Some people are like a Slinky: not really
good for anything, but you still can't help
but smile when you shove them down the stairs.