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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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Old 06-29-2010, 04:30 PM   #16
Ashmont
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Originally Posted by fat_bastard View Post
Last week I got some rib slabs from CostCo and trimmed them to St Louis style but had no idea what to do with the scraps... I hated wasting that much meat. Those of you that do trim, what do you do with it?

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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Old 06-29-2010, 04:37 PM   #17
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Uh huh. What he said ^^^.

Also, unless you're doing a comp, I wouldn't even trim to a St. Louis cut. IMO, the only reason to trim up a Spare is to make as many of the bones as uniform as possible for a turn in. Leaving the ends in place adds to the "bone-in" flavor and you get more meat per bone without trimming. Yes, you get the little cartilage thingies at the end, but so what? With a good, tender cook they pull right off, no worries.
If you buy your spares at Sam's Club, you may have to explain what you mean, but they will trim them into St. Loise cut for free.
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Old 06-29-2010, 05:15 PM   #18
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This really helps!! I can't wait to get back out on the smoker!!
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Old 06-29-2010, 07:49 PM   #19
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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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Old 06-29-2010, 07:50 PM   #20
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Quote:
Originally Posted by fat_bastard View Post
Last week I got some rib slabs from CostCo and trimmed them to St Louis style but had no idea what to do with the scraps... I hated wasting that much meat. Those of you that do trim, what do you do with it?
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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Old 06-29-2010, 08:15 PM   #21
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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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Old 06-29-2010, 09:45 PM   #22
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If you do trim them does it affect the cooking time..Thanks for letting me tag along
That is the greatest part of being the chef! Nobody questions you when you open YOUR smoker and taste test the product!
(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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Old 06-29-2010, 10:10 PM   #23
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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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Old 06-29-2010, 10:23 PM   #24
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Quote:
Originally Posted by fat_bastard View Post
Last week I got some rib slabs from CostCo and trimmed them to St Louis style but had no idea what to do with the scraps... I hated wasting that much meat. Those of you that do trim, what do you do with it?
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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Old 06-29-2010, 10:26 PM   #25
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Quote:
Originally Posted by fat_bastard View Post
Last week I got some rib slabs from CostCo and trimmed them to St Louis style but had no idea what to do with the scraps... I hated wasting that much meat. Those of you that do trim, what do you do with it?
That's boneless Pork Rib meat.
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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Old 08-21-2011, 01:43 AM   #26
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Bump. Pay close attention to RonL's in post #2. Great stuff.
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Old 08-21-2011, 01:52 AM   #27
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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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Old 08-21-2011, 03:26 AM   #28
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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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