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Re: Spare ribs

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Posted by Crash on June 11, 2012 at 05:22:38:

In Reply to: Spare ribs posted by hipsterque1 on June 10, 2012 at 11:15:12:

Are you planning to cook them as whole slabs or as St. Louis trimmed spares? For a comp, I'd strongly suggest trimming them down to St. Louis cuts.

If your going to trim them down to St. Louis style, I suggest trimming them ASAP (at home...its a lot easier) to lighten your work load for the comp. Then freeze them in foodsaver bags if you have a foodsaver. If you don't have a food saver, find another method to wrap and freeze them. Freeze the rib tips for another use.

If you plan on trimming on-site, just make sure to keep them as cold as possible.

Just my opinion....and good luck at your comp.

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