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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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05-11-2011, 08:01 AM | #1 |
On the road to being a farker
Join Date: 05-29-07
Location: Cedar Rapids, IA
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Leftover Rib Meat?
I was eating some baby backs the other night, and something occurred to me. I've seen several recipes for sides (especially beans) that call for "leftover rib meat".
I've been making ribs for several years now, and I have no idea what this "leftover rib meat" could be. Has anyone here ever heard of such a thing as having leftover rib meat?! Because every time I make ribs, I've never seen such a thing.
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Country Smoker CS680 Weber 22.5" OTG 2005 Weber Genesis Silver B and only the fastest Hawkeye Yellow Thermapen |
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05-11-2011, 08:02 AM | #2 |
Knows what a fatty is.
Join Date: 05-20-10
Location: Ottawa, Ontario
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Had some leftovers from the weekend; cut it off the bone and had me a rib sammich
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05-11-2011, 08:17 AM | #3 |
Babbling Farker
Join Date: 12-13-05
Location: St. Louis MO
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Could use rib tips!
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05-11-2011, 08:18 AM | #4 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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I've only seen bad leftover bbq. I've never seen any good leftover bbq...
Just sayin! Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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05-11-2011, 08:19 AM | #5 | |
Babbling Farker
Join Date: 12-13-05
Location: St. Louis MO
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Quote:
Homemade McRib?
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/ |
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05-11-2011, 08:25 AM | #6 |
Full Fledged Farker
Join Date: 03-22-11
Location: Frisco, TX
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My guess would be they are talking about the trimmings when we make St. Louis cut ribs, ect... We toss them all in a bag, and when I have enough, I grind it down with the Kitchenaid attachment and vacuum seal it. Or at least that is what I consider "leftover" rib meat!
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05-11-2011, 08:27 AM | #7 |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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Leftover usually refers to the trimmings on spares when you cut them down to St. Louis.
ME? I never have leftover cooked ribs :D
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Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL] |
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05-11-2011, 09:29 AM | #8 |
On the road to being a farker
Join Date: 04-25-11
Location: Sugar Land, TX
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Interesting this came up... cooked 4 racks last weekend (2 St. Louis, 2 full spares) for just me and Debbie. Full of ribs, the next night we needed something to do with the rest.
Pulled the meat off the bones, chopped, light mix with some sauce, and served on top of some homemade mac n cheese. (No leftovers of that... although if there were, woulda been interesting to see where things went from there...) :D |
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05-11-2011, 10:22 AM | #9 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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If I happen to have leftover ribs, I make a pot of "Sunday Gravy" throw in the ribs and serve over your favorite pasta.
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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05-11-2011, 10:27 AM | #10 |
On the road to being a farker
Join Date: 01-01-10
Location: Atlanta, GA
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When/if there is any leftover I make pork tacos or toss in pot for killer Brunswick Stew, yum.
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05-11-2011, 01:03 PM | #11 |
On the road to being a farker
Join Date: 05-29-07
Location: Cedar Rapids, IA
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I still don't get it...See, you guys keep using this word "leftovers". I've never seen such a thing when I make ribs...
LOL
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Country Smoker CS680 Weber 22.5" OTG 2005 Weber Genesis Silver B and only the fastest Hawkeye Yellow Thermapen |
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05-11-2011, 01:34 PM | #12 |
is one Smokin' Farker
Join Date: 05-05-11
Location: Circleville, OH
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The only way I have leftover rib meat is as stated above you take some spares and cut st louis style then you will have some leftover rib meat or my eyes were bigger than my stomach when I went to the store and got ribs to cook and made way to much.. but when I do that they just go in the fridge and usually dont last more than a couple days.
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Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ |
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05-11-2011, 01:35 PM | #13 | |
is one Smokin' Farker
Join Date: 05-05-11
Location: Circleville, OH
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Quote:
mmm brunswick stew... great for cold winter nights or any other time..lol
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Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ |
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