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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-24-2013, 03:51 PM | #1 |
On the road to being a farker
Join Date: 09-11-12
Location: St Louis, MO
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Looking for ideas for trimmed meat from spare ribs
I trimmed some spare ribs and was looking for ideas on what else I could do with the meet and rib tips that I trimmed off of some spares. It is the meat on the right in the picture. I usually cook those with the ribs but this time I just saved them for another time.
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22.5 Weber, NB Bandera, PBC, Mini WSM, SS Performer, 36" Blackstone Griddle, pizzaque Last edited by jgarcia; 08-19-2014 at 01:28 PM.. |
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01-24-2013, 03:53 PM | #2 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I smoke them with the ribs, pull them early, and chop them up to cook into beans. They finish cooking in the beans, and add a nice porky, smokey flavor to the beans.
If I have a lot of rib-tip meat, I vacuum seal the smoked tips an freeze them to make more beans later. I can make a nice meal out of those beans and some rice. CD Last edited by caseydog; 01-24-2013 at 05:36 PM.. |
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Thanks from:---> |
01-24-2013, 03:53 PM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Beans.
If you dont have any, make some. Best beans ever.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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01-24-2013, 03:54 PM | #4 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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Thanks from:---> |
01-24-2013, 03:55 PM | #5 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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I cook 'em & eat 'em. Actually almost prefer the tips over the bones... They work good in baked beans too. The diaphragm makes a great cook's treat while the ribs are cookin'. I don't see that on the pan?? Cheers!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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01-24-2013, 03:58 PM | #6 | |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Quote:
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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Thanks from:---> |
01-24-2013, 04:16 PM | #7 |
On the road to being a farker
Join Date: 09-11-12
Location: St Louis, MO
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Beans it is. Thanks for the input.
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22.5 Weber, NB Bandera, PBC, Mini WSM, SS Performer, 36" Blackstone Griddle, pizzaque |
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01-24-2013, 04:21 PM | #8 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Smoke them at the same time as the ribs, eat em or mix in with beans. Or chop up and mix in with your smoked mac n cheese.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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01-24-2013, 04:22 PM | #9 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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I saw a brethren post that he grinds them up and food saver freezes them by the pound for later use with meatloaf, meatballs, whatever. Another great idea.
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01-24-2013, 04:32 PM | #10 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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Ha funny I just bought an untrimmed rack today with the same intentions! I thought of using the "leftover" meat trimmings for another dish as well, and price per pound they were $1.50 lb cheaper than St. Louis cut. So I got more meat fo less dough!
What about CHILI???! I think thats what's to become of mine!
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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01-24-2013, 05:03 PM | #11 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I save the tips from a couple of racks and cook them on another day. My wife likes the tips better than the ribs.
Sent from my Android phone.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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01-24-2013, 05:25 PM | #12 |
is one Smokin' Farker
Join Date: 09-18-12
Location: Lugoff, SC
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I smoke them for a little while and then cook them in rice with some onions and a little salt and pepper. Call it rib rice. never had any complaints.
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01-24-2013, 06:01 PM | #13 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I save them and then make a filipino soup called Sinigang with them. I have also just smoked them up with the ribs and have eatten them as is.
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~Ren~ Fat Kids Club Founding Member |
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01-24-2013, 06:22 PM | #14 |
is one Smokin' Farker
Join Date: 08-18-08
Location: PA, Fleetwood
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cut them up and vac seal, goes into sauce when my wife makes it.. or gravy as she calls it lol
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Fire & Spice Catering & Competition Team [EMAIL="[email protected]"][email protected][/EMAIL] Stumps Platinum 5 on a porch trailer Backyard Jambo Stump's Stretch Bubba Keg Weber WSM Old weber gasser |
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01-24-2013, 06:34 PM | #15 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I use rib meat to grind and make sausage, or I'll use it in chili.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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