Originally Posted by Stoke&Smoke
I usually cook my tips and scraps as others have mentioned. When you grind them, do you throw them in cartillidge and all? I'm getting ready to make some sausage in a week or so with a couple frozen boneless butts, maybe I can stretch it a bit with some of the rib trimmings in my freezer?
You certainly could add some rib meat to the mix for sausage. I remove the cartilage before I grind. As you can see in the pictures, from a 5lb rack of spares, I wind up with just about a pound of meat for grinding, the rack of St. Louis spares and a nice piece of the rib tips for smoking.