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Old 07-08-2007, 12:30 PM   #11
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I don't serve the flap to guests. I cut it off the slab and cook it along with the ribs, but save it to eat ourselves, or to put in baked beans or chili.

Lee
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Old 07-09-2007, 02:21 PM   #12
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Most times I leave the flap, brisket, and tip on and cut it off before serving the actual ribs. I save the flap, brisket, and tip for later. If Iím going to prep the ribs for St. Louis or Kansas style, then I usually reserve the cut pieces for some other purpose. On the last batch of ribs I trimmed, I used the pieces for a crock-pot of vegetable soup. I made the soup with a few beef short ribs and the pork trimmings. It turned out very well.
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Old 07-09-2007, 04:31 PM   #13
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I used to have a source for a true St. Louis cut, no flap, tip trimmed nicely etc. Since that source dried up, I am down to grocery store St Louis Cuts.
I remove the flap and some tip, and cook it along with the ribs. It's the "cooks share" If I am cooking several slabs, then I have been known to grind it. Mixed with some shoulder it is a nice addtion to ground pork.
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Old 08-09-2007, 01:17 AM   #14
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Wow, very nice ribs! The pictures made me hungry ! Ribs are some of the meals that I like to make at least 1 day in advance, so they can rest in the sauce once basted and cooked in a slow-cooker then put on the BBQ when needed.

I know making your own sauce and cooking ribs takes a while but how many people here like the taste of their cooking vs that of pre-made ribs where all you have to do is toss them on the BBQ or in the oven?
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Old 08-10-2007, 06:49 PM   #15
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Quote:
Originally Posted by llvllagical_llkook
rest in the sauce once basted and cooked in a slow-cooker then put on the BBQ when needed.
Not sure if this is what you mean, but ribs cooked in a slow cooker then finished on a grill are a totally different thing than BBQ'd ribs.
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Old 08-10-2007, 08:40 PM   #16
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Quote:
Originally Posted by beerco
Not sure if this is what you mean, but ribs cooked in a slow cooker then finished on a grill are a totally different thing than BBQ'd ribs.
Amen Brother!!
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Old 08-12-2007, 06:16 PM   #17
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The ribs look wonderful.....one of my favorite
things to eat. Do any of you remove the silver
on the "back" of the rib section? I've done them
with and without and prefer to remove it.
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Old 08-12-2007, 06:50 PM   #18
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Originally Posted by bandonjan
The ribs look wonderful.....one of my favorite
things to eat. Do any of you remove the silver
on the "back" of the rib section? I've done them
with and without and prefer to remove it.
I prefer the membrane removed, so I always do!!

Enjoy!
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