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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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06-29-2010, 04:30 PM | #16 | |
Babbling Farker
Join Date: 12-13-05
Location: St. Louis MO
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Uhm The scraps are called rib tips! (Not to bust your chops) Yum Smokum with the rest of the ribs! ...... They are delish! Rub them like you would the rest of the ribs and put them with the rest of the STL ribs.
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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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06-29-2010, 04:37 PM | #17 | |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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06-29-2010, 05:15 PM | #18 |
Is lookin for wood to cook with.
Join Date: 11-18-09
Location: Austin, TX
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This really helps!! I can't wait to get back out on the smoker!!
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06-29-2010, 07:49 PM | #19 |
Is lookin for wood to cook with.
Join Date: 07-07-09
Location: SOCAL
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One thing to do with the trimmings is to toss them in the freezer, then braise them the next time you make chili. Sort out the gristly bits, toss in the rest of your ingredients and finish. Mmm-Mmm!
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2013 18.5" WSM, 2002 22.5" Weber OTP, 200X Weber Genesis Silver C, Taylor 9306 |
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06-29-2010, 07:50 PM | #20 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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I cut from bone and chop and start frying a hunk of chorizo and then mix in and continue to fry till done. Makes great tacos, burrito, tostada meat.
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06-29-2010, 08:15 PM | #21 |
Is lookin for wood to cook with.
Join Date: 06-17-10
Location: Fishers, Indiana
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If you do trim them does it affect the cooking time..Thanks for letting me tag along
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06-29-2010, 09:45 PM | #22 | |
On the road to being a farker
Join Date: 06-14-10
Location: Pekin IN
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(hint) I always find the skirt finishes quickest, and you should always keep a plate and knife near by so you can pull it off and snack on it while you cook. Tell the guests your testing it...
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Hi my names Steve, I have a problem........ |
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06-29-2010, 10:10 PM | #23 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I take the rib tips, de-bone and grind into sausage, then add spices to make chorizo. Fry up with eggs and 'taters and you got a fine breakfast.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-29-2010, 10:23 PM | #24 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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I put the trimmings in my baked beans. If I'm not making them that day, I'll just freeze them until the next time.
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Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28 |
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06-29-2010, 10:26 PM | #25 | |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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It's the cream of the crop. If you trim it off like you did...cook it right along with the ribs. It will be ready sooner than the ribs will and it is your reward for doing the cooking. It makes for great snacking while you are waiting for the ribs to finish cooking. IF you don't want to enjoy the tasty treat while you are cooking; you can save it to add to some beans, or chilie or shred it or chop it for Tacos & Burritos, etc.
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Thanks from:---> |
08-21-2011, 01:43 AM | #26 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Bump. Pay close attention to RonL's in post #2. Great stuff.
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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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08-21-2011, 01:52 AM | #27 |
Full Fledged Farker
Join Date: 06-20-11
Location: pratt, KS
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As everyone said big matter of prference so heres mine. I like pork ribs over beef. I also prefer spares, they are bigger and meatier than baby backs and cheaper. I pull the membrane, trim em st louis style, dry rub them. Smoke em at 250. When meat pulls back on ends of bones about an inch or so i do the bend test. Sometimes i sauce them but if i do only at the very end and is a very light layer.
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Weber performer, Smokey joe, Weber go anywhere. Mini-wsm, WSM-Soon |
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08-21-2011, 03:26 AM | #28 |
Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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Just cook the trimmings and they are the cooks treat because they will get done before the ribs do. Or you can grind them up into sausage or hamburger if you have a meat grinder.
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