Rib Trimmings?

SteelSmokin · 07-07-2010, 10:29 AM

I was wondering what the Brethren does with the left over trimmings from the spare ribs. Have some in the freezer and just can't seem to figure out what to do with them and the wife tried to throw them out on me the other day I guess I better cook them up. Any idea's?

lcbateman3 · 07-07-2010, 10:30 AM

I usally smoke them and make great snacks out of them. Have also made gorditas with them.

devious · 07-07-2010, 10:42 AM

i freeze them, and when i cook a pork butt i smoke them then and have a snack mid way through the butt cook

Norcoredneck · 07-07-2010, 10:45 AM

Chop, fry with chorizo and make tacos, tostadas, burritos.

Or chop add mojo, onions celantro and do the same.

NRA4Life · 07-07-2010, 11:01 AM

I'm assuming you are talking about the strip of meat and bone-like material left from trimming spares to St. Louis cut? I dry rub them, put them on the smoker and cook just like spares.

roksmith · 07-07-2010, 11:07 AM

I like to smoke them right with the St. Louis' and then wrap and freeze them for the next time I make beans.

woodbutcher1 · 07-07-2010, 11:30 AM

That sounds like winner to me rocksmith, going to give that a try.

NeoTrout · 07-07-2010, 11:32 AM

Last time I took the trimmings from 3 racks of spares added some rub

Ran through the grinder

WooHoo! Spare rib fatties!

MMMMMMMMMMMM Sparerib fatties

el_matt · 07-07-2010, 11:35 AM

Nice call, with the spare rib fatty!!

Matt

SteelSmokin · 07-07-2010, 11:35 AM

What is chorizo and where do I get it?

Norcoredneck · 07-07-2010, 11:48 AM

Choizo is a Mexican breakfast sausage. Most markets have it but small markets that make their own is usually best.
http://spanishfood.about.com/od/span...faqchorizo.htm

FattyMac · 07-07-2010, 11:55 AM

Quote:

Originally Posted by NeoTrout

MMMMMMMMMMMM Sparerib fatties

Ok now that right there is pure genius!

I so have to try that.
I assume that they were raw unsmoked before they went through the grinder?
and none of that cartilage from the top of a spare rack?

tbaker30 · 07-07-2010, 11:57 AM

I'm cooking ribs this weekend on my recently built UDS. With all these great ideas the decision making on what to make out of the trimmings becomes the biggest problem! I guess this is a good problem to have though so I won't complain.

NeoTrout · 07-07-2010, 11:57 AM

Quote:

Originally Posted by FattyMac

Ok now that right there is pure genius!

I so have to try that. I assume that they were raw unsmoked before they went through the grinder?

Thanks. Yep. I took all the trimmings except the membrane added some rub and ground it all up. Smoked along with the spares.

Rookie'48 · 07-07-2010, 01:43 PM

I freeze the trimmings untill I have 10 pounds or so then grind them up & mix with one of Todd's Limited sausage seasonings - country, Italian, etc.

07-07-2010, 10:29 AM	#1
SteelSmokin Full Fledged Farker Join Date: 10-21-09 Location: Sharpsville,PA	Rib Trimmings? I was wondering what the Brethren does with the left over trimmings from the spare ribs. Have some in the freezer and just can't seem to figure out what to do with them and the wife tried to throw them out on me the other day I guess I better cook them up. Any idea's?

07-07-2010, 10:30 AM	#2
lcbateman3 is One Chatty Farker Join Date: 02-24-10 Location: Durham, NC	I usally smoke them and make great snacks out of them. Have also made gorditas with them. __________________ --Lionel You only fail if you do not try.

07-07-2010, 10:42 AM	#3
devious is one Smokin' Farker Join Date: 12-08-09 Location: Bellevue Nebraska	i freeze them, and when i cook a pork butt i smoke them then and have a snack mid way through the butt cook __________________ Big Red Kenmore gasser, Black Shirt UDS,Large BGE

07-07-2010, 10:45 AM	#4
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Chop, fry with chorizo and make tacos, tostadas, burritos. Or chop add mojo, onions celantro and do the same. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!* Last edited by Norcoredneck; 07-07-2010 at 11:27 AM..

07-07-2010, 11:01 AM	#5
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH	I'm assuming you are talking about the strip of meat and bone-like material left from trimming spares to St. Louis cut? I dry rub them, put them on the smoker and cook just like spares. __________________ - [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer

07-07-2010, 11:07 AM	#6
roksmith is one Smokin' Farker Join Date: 04-21-09 Location: Marietta, Ohio	I like to smoke them right with the St. Louis' and then wrap and freeze them for the next time I make beans. __________________ 4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129

07-07-2010, 11:30 AM	#7
woodbutcher1 is one Smokin' Farker Join Date: 04-04-10 Location: Shelby Twp. Macomb Co. SE Michigan	That sounds like winner to me rocksmith, going to give that a try.

07-07-2010, 11:32 AM	#8
NeoTrout is One Chatty Farker Join Date: 11-26-08 Location: Elmhurst, Illinois	Last time I took the trimmings from 3 racks of spares added some rub Ran through the grinder WooHoo! Spare rib fatties! MMMMMMMMMMMM Sparerib fatties __________________ Steve [B]"Le Grille? What the hell is that?"[/B] Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle, 18" WSM Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer, Blackstone 28" Griddle Brinkmann Smoke'n Grill, UDS, Weber 26" H-D FLHR

07-07-2010, 11:35 AM	#9
el_matt Babbling Farker Join Date: 12-08-09 Location: Turlock, California	Nice call, with the spare rib fatty!! Matt

07-07-2010, 11:48 AM	#11
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Choizo is a Mexican breakfast sausage. Most markets have it but small markets that make their own is usually best. http://spanishfood.about.com/od/span...faqchorizo.htm __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

07-07-2010, 11:57 AM	#13
tbaker30 Knows what a fatty is. Join Date: 06-15-10 Location: Bloomington, IN	I'm cooking ribs this weekend on my recently built UDS. With all these great ideas the decision making on what to make out of the trimmings becomes the biggest problem! I guess this is a good problem to have though so I won't complain.

07-07-2010, 01:43 PM	#15
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	I freeze the trimmings untill I have 10 pounds or so then grind them up & mix with one of Todd's Limited sausage seasonings - country, Italian, etc. __________________ Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.

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