St. Louis Cut Question

TroyA65 · 05-08-2013, 08:20 PM

Last year I stopped doing baby backs and made the switch to a St. Louis rack that I cut from spares.

I've struggled with my options for the trimmings after you get your St. Louis cut (trimmings don't cook up like ribs

). I did find one recipe that I liked using a "jerk" (as in Jamaica) marinade but I'm looking for other ideas. I found one person who grinds it (don't have grinder now) but that's not an option...yet. So what do you guys do with the rib tips?

Happy Hapgood · 05-08-2013, 08:32 PM

To me that has always been Pitmaster's treat. Lay them on the side and since they get done quicker, munch down with good samples of things to come. ;D

pmad · 05-08-2013, 08:49 PM

Quote:

Originally Posted by Toast

To me that has always been Pitmaster's treat. Lay them on the side and since they get done quicker, munch down with good samples of things to come. ;D

Agreed.
If there is a lot, put them on a nice sandwich roll

TroyA65 · 05-08-2013, 09:03 PM

I'm really looking for cooking methods, the eating part is not much of an issue I've got that down.

Do you cook them like ribs...low and slow, braise them in some AJ or BBQ sauce, etc...

nucornhusker · 05-08-2013, 09:05 PM

Quote:

Originally Posted by Toast

To me that has always been Pitmaster's treat. Lay them on the side and since they get done quicker, munch down with good samples of things to come. ;D

I either do this, or grind them for ground pork.

Happy Hapgood · 05-08-2013, 09:09 PM

Quote:

Originally Posted by TroyA65

I'm really looking for cooking methods, the eating part is not much of an issue I've got that down.

Do you cook them like ribs...low and slow, braise them in some AJ or BBQ sauce, etc...

They will be very thin cuts compared to the STL's. Let them smoke off to the side. Just lay them out around the ribs. They will get done faster than the ribs. Relax and enjoy as they get done.

Now if you want to save them and prepare another dish with them, I defer to others.

NS Mike D · 05-08-2013, 09:49 PM

my kids like chinese style boneless ribs.

Wampus · 05-08-2013, 09:56 PM

I just cook em up like rib tips!

JUST LIKE THIS

aawa · 05-08-2013, 10:20 PM

I cut them up and put them in a filipino soup call Sinigang.

fingerlickin' · 05-08-2013, 11:24 PM

So you guys just grind up all that cartilage right into your sausage?

There's no way I could eat them on a sandwich with all those funky bits in there either, unless I'm missing something.

dwfisk · 05-09-2013, 06:56 AM

I separate my trim into w/o knuckles and w/knuckles. Cook both the same, a little dusting of rub, no more than an hour on a cooling pit, maybe 225*, then into a covered pan with 1/2 apple juice & 1/2 BBQ sauce to "braise" for another hour, again in a cooling pit. The w/ knuckles just get munched, the w/o knuckles make an awsome sandwich. I usually use prettry traditional spicey sauces, but a couple weeks ago we did a batch with hoisin - killer!

jamus34 · 05-09-2013, 07:20 AM

I look at the ribends from a trimmed rack as my own personal McRib I can season and sauce to my hearts content.

Get a nice crusty Portuguese roll and have at it.

SmokinJohn · 05-09-2013, 08:28 AM

I marinated mine in a maple bourbon sauce for 24 hours.

Threw them on the *gasp* grill while the ribs were in the UDS.

They never made it into the house......

Big Kahuna · 05-09-2013, 02:26 PM

I make a Chinese style rib, I will marinate them in a Chinese BBQ sauce overnight. Plenty of recipes to be found on the net. Next day i will partially braise them for about 30 mins then back onto the smoker at low heat. Cook and baste with more BBQ sauce til tender then enjoy. It's hard to keep your hands off these little rib tips.

slow-smoker · 05-09-2013, 03:32 PM

I trim the cartilage out of the rib tips and grind them for sausage.

05-08-2013, 08:20 PM	#1
TroyA65 is one Smokin' Farker Join Date: 04-20-13 Location: Pleasant Prairie, WI	St. Louis Cut Question Last year I stopped doing baby backs and made the switch to a St. Louis rack that I cut from spares. I've struggled with my options for the trimmings after you get your St. Louis cut (trimmings don't cook up like ribs). I did find one recipe that I liked using a "jerk" (as in Jamaica) marinade but I'm looking for other ideas. I found one person who grinds it (don't have grinder now) but that's not an option...yet. So what do you guys do with the rib tips?

05-08-2013, 08:32 PM	#2
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	To me that has always been Pitmaster's treat. Lay them on the side and since they get done quicker, munch down with good samples of things to come. ;D __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

05-08-2013, 09:49 PM	#7
NS Mike D Full Fledged Farker Join Date: 08-08-11 Location: Huntington, NY	my kids like chinese style boneless ribs. __________________ Fast Eddy 120 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser

05-08-2013, 09:56 PM	#8
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	I just cook em up like rib tips! JUST LIKE THIS __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

05-08-2013, 10:20 PM	#9
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	I cut them up and put them in a filipino soup call Sinigang. __________________ ~Ren~ Fat Kids Club Founding Member

05-08-2013, 09:03 PM	#4
TroyA65 is one Smokin' Farker Join Date: 04-20-13 Location: Pleasant Prairie, WI	I'm really looking for cooking methods, the eating part is not much of an issue I've got that down. Do you cook them like ribs...low and slow, braise them in some AJ or BBQ sauce, etc...

05-08-2013, 11:24 PM	#10
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	So you guys just grind up all that cartilage right into your sausage? There's no way I could eat them on a sandwich with all those funky bits in there either, unless I'm missing something. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

05-09-2013, 06:56 AM	#11
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	I separate my trim into w/o knuckles and w/knuckles. Cook both the same, a little dusting of rub, no more than an hour on a cooling pit, maybe 225*, then into a covered pan with 1/2 apple juice & 1/2 BBQ sauce to "braise" for another hour, again in a cooling pit. The w/ knuckles just get munched, the w/o knuckles make an awsome sandwich. I usually use prettry traditional spicey sauces, but a couple weeks ago we did a batch with hoisin - killer! __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

05-09-2013, 07:20 AM	#12
jamus34 Full Fledged Farker Join Date: 07-09-12 Location: Milford, NJ	I look at the ribends from a trimmed rack as my own personal McRib I can season and sauce to my hearts content. Get a nice crusty Portuguese roll and have at it. __________________ Proud owner of: 22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built) Stealth gray Thermopen

05-09-2013, 08:28 AM	#13
SmokinJohn Babbling Farker Join Date: 10-15-12 Location: Anaheim, CA	I marinated mine in a maple bourbon sauce for 24 hours. Threw them on the gasp grill while the ribs were in the UDS. They never made it into the house...... __________________ Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller

05-09-2013, 02:26 PM	#14
Big Kahuna On the road to being a farker Join Date: 05-19-09 Location: Ottawa, Ontario	I make a Chinese style rib, I will marinate them in a Chinese BBQ sauce overnight. Plenty of recipes to be found on the net. Next day i will partially braise them for about 30 mins then back onto the smoker at low heat. Cook and baste with more BBQ sauce til tender then enjoy. It's hard to keep your hands off these little rib tips. __________________ Chris, close the windows he's smoking again. :mad2: Nondescript No Name No Warranty No Returns Cheap Kamado Clone Brand New WiFi Stoker 22.5 Weber OTG Broil King Sovereign Gasser Weber Smokey Joe, converted to a Mini WSM [COLOR=darkorange][B]Orange Thermapen[/B][/COLOR]

05-09-2013, 03:32 PM	#15
slow-smoker is one Smokin' Farker Join Date: 04-05-12 Location: Charlottesville, VA	I trim the cartilage out of the rib tips and grind them for sausage. __________________ __ -[B]Mike[/B] [SIZE="3"][COLOR="SeaGreen"]48" Klose Backyard Chef[/COLOR], Primo Oval XL[/SIZE] Stealth-Grey Thermapen, Maverick ET-732