Trimming spare ribs and brisket

[jimmyb]

As a rookie smoker I have smoked ribs and a brisket only a couple of times. I have read that I should trim both spare ribs and the brisket before smoking.
I think I got the hang of trimming the ribs but never know what to do with the tips. I feel like alot is wasted.
As far as the brisket, do i need to trim that and cut the "flat"?
I guess I am asking for any recommendations/suggestions on trimming these cuts. Should I trim them before smoking? What do i do with the trimmings?

[Tenpoint5]

I trimmed my spares into St Louis style once and had the same question that you do. What do I do with the trimmings? I just chucked em on the grate over the fire and smoked them with the cut stuff. As for the brisket there will be more knowledgeable folks along shortly but I only trim the fat and then put it in the freezer for sausage. Or you can put it on the rack above the brisket and baste the brisket with the drippings

[Pachanga]

Here is how I trim my briskets.  As you can see, you don't have to go crazy.  It is better to err on the side of less trimming in my opinion.

http://forum.bradleysmoker.com/index.php?topic=12061.0  

On ribs, I pull the membrane and leave everything else including the little flap on St. Louis Cut.  

That's just my method.  I certainly wouldn't argue with those who like to trim.

Just remember that it is not rocket science.

Good luck and slow smoking,

Pachanga

[SouthernSmoked]

Buying and trimming spare ribs... what to do with the trimmed pieces.

We'll start with the skirt (or skirt meat), or the flap that sits in the middle of the rack on the back side. This will burn and cause the ribs to cook unevenly if you leave it here.
What to do...I will smoke these and use in beans.

The other section is the rib tips that lay on the bottom edge of the rack. This is basically the base of what would be the pork brisket. There is a lot of cartilage here as well as the sternum which will make this section cook differently than the rack and will make cutting the ribs more difficult so it too needs to go.
What to do...Cook these up and serve them as appetizers.

Enjoy!!

[Habanero Smoker]

For the sparerib trimming, I do what 10.5 does. Put them on a seperate rack. After they are fully cooked I will chop it and use it in stews, soups and chilli.

[SnellySmokesEm]

I always save the trimmings from my ribs.  Sometimes I smoke the skirt along with the ribs for rib tips.  I also have used the trimmings in my chili and in beans.  If you cant find anything to do with your trimmings freeze them, box em and ship out to me!   ;D ;D ;D

[hal4uk]

JimmyB, search YouTube --- there are several good videos on trimming spare ribs.  A picture is worth a thousand words.   ;D

[beefmann]

jimmy, try to leave 1/4 to 1/2 inch of fat on the brisket it  will help keep it juicy and tender, as for the ribs  pull the membrane on the  back of the  bones and season both to your liking and  enjoy