Baby back....chili???
- Thread starter Clasko2
- Start date
pjtexas1
somebody shut me the fark up.
sounds like a nice change-up.
Jrogers84
is Blowin Smoke!
:loco:
AceQue
Knows what a fatty is.
Kinda like where you're going with this. Look forward to the finished product
I would suggest that you put the ribs in near the end of the cook. Ribs can fall apart when they are cooked to long. I had a friend that went the path you are going and put the ribs in early and by the time we ate the chilly, the ribs were basically a meat mush in the chili.
THoey1963
somebody shut me the fark up.
Grimbo, you say that like it's a bad thing?
Clasko, I made too many ribs one time, and was starting to get tired of the leftovers. Took the time to separate the meat from the bones and cartilage, and vacuum sealed about a pound of rib meat. Next time I made chilli, I used ground chuck, chili grind ground beef (whatever that is besides a larger grind), chopped brisket, and the leftover pork rib meat. Yes, I like it meaty. It was delicious.
Clasko, I made too many ribs one time, and was starting to get tired of the leftovers. Took the time to separate the meat from the bones and cartilage, and vacuum sealed about a pound of rib meat. Next time I made chilli, I used ground chuck, chili grind ground beef (whatever that is besides a larger grind), chopped brisket, and the leftover pork rib meat. Yes, I like it meaty. It was delicious.
I pulled a rack a ribs to early a while back. Ended up dicing it up and putting into chili and it was great.
op2:BigDon
Knows what a fatty is.
I would have a hard time dicing those but I bet it will be good.
Czarbecue
Babbling Farker
Can you really tell difference if they are just stewing with the other ingredients? Sometimes I use yellow tagged country style ribs in my chili.
upStomp
Full Fledged Farker
I've done smoked chuck and smoked butt in my chili (frickin' phenomenal, by the way), but I don't think I could bear to separate meat from (rib) bone with anything but my teeth. :wink:
