What I did with Rib Trimmings

I had to cook for 130 people last week. The main BBQ was ribs, and the rest was a few butts and briskets. I decided to take the cut off meat where i cut the ribs into St. Louise Style ribs and make sausage.

Below is a picture story.

Started with the cook of the ribs that yielded the meat.


They turned out great, total of 36 racks.


I then took the trimmings and filleted them out. removed all skin and grissol. It yielded about 30 lbs of meat


I then made up my seasoning mixture and added all meat into one of my large stock parts, and mixed it up well.



I then used my old fashioned hand grinder, and it took me about 45 minutes to do it all. I will be investing into a decent electric one in the future. (Any suggestions?) Also, you can see the jerky gun that i used to stuff the casings with. ANother pain that the electric grinder will take care off.



The finished product that will be going on the smoker to "cold" smoke this afternoon.
About 40 1/4 pound sausage patties and about 20 lbs of link sausage.



Stocking up the freezer when done. This was free to me since the company paid for all the meat, i only covered for the spices.

colonel00 said:

Looks great. Did you add any fat to the trimmings? I have tried this before and found it dried out too much.

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No added fat. Last time i did this, I did not add any fat, as pork is naturally a fat meat. When i cold smoke the meat, I don't get it very hot at all, so none of the fat renders out of it. I don't like a "fatty" dripping sausage, but this is still nice and moist.

Oldschoolbbq said:

Man those would even be in beans at your next Cater:doh:event.
I absolutely love heavly smoked Tips in a pot of Pinto Beans,pure heaven,Oh,and some good Garlic and Onions:-D

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Nah, When i do something like this, I only do the meat for them. I get the pleasure of having sausage supply for the next few months now. :thumb: