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Ate with greens (collard and mustard) and chipotle/garlic butter corn. Thought I had bacon ends but did not, so I just used a rib. Worked very well.
That looks like the slab of ribs I tried to butcher and effed up.
(Meant the first pic, not the one you butchered nicely)
This post has been edited 2 times, most recently by Baldwin 2 years ago
Smoked tri tip. God those bitches are beautiful.
And because I'm an idiot...dumplings with tri tip, parsley, onion, and goat cheese.
Very nice GB. You look like you have good access to high quality meats.
Yea not the easiest slab I've worked with. But ALWAYS trim your own, that way you'll wind up with this kindof stuff...which is the best part of the whole day.
I had that piece and tried to do something with it, but it just came out bad. I'm sure I brought it up in this thread with pictures, I'll see if I can find it.
Thanks man, and it's extremely easy to find high quality stuff out here...probably harder to find junk. I always get tri tip from the same butcher because they leave the entire fat cap on, which is hard to find. Usually get ribs cyrovaced but this time I just got them at the same butcher...hence the 7 pound beast he pushed on me.
You talking about tips? I rarely trim St. Louis.
I had a rack of pork spare ribs I made on Sunday, I trimmed them St. Louis, cooked those slow, and did the rib tips on higher heat for 15 mins or so on a charcoal grill with a smoker box / hickory pellets. They turned out well and gave me something to hold myself over til the ribs were done.
Nice. Next time take pics!
What does this mean?
Here's a better illustration. Results in that picturesque rib with the bone protruding from each end. Also results in rib tips. I rarely do it because none of the rib shacks I grew up on did.
I hope the Hamms was only used for the steamer
nevermind I found it. What's the benefit?
Often steams crabs at my house, but that day it only steamed my brain.
Anyone here ever smoke a backbone? I've never even seen the cut except from Polyface, where it's cheap. It's good stuff.
Aesthetic and to get rid of all the cartilage for Missouri sissies I imagine.
Yeah I only did it that way because that was what I learned in the Paul Kirk class, and I wanted to practice the cuts a little bit.
Yea pretty sure everyone's trimming St. Louis for competition. I'll probably start practicing it more soon because I'd like to dip my toes into that eventually.
I usually trim mine St Louis style and keep the part I cut off to smoke seperate. They are easier to eat done this way.
What kind of pits are you guys using?
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