Trimming Spare Ribs St. Louis Style, what do you do with the "extra"

CPMatthew · 08-03-2011, 06:37 AM

Greeting Brethren and Sisteren,
Just a quick question. When you trim a rack of spare ribs down St. Louis Style, what do you do with the rib tips and the extra hunk from the bone side? I trimmed down a rack last night and saved the trimmings, but I ma uncertain what to do with them. Could always wrap them in bacon, never hurts. Just saying.

deguerre · 08-03-2011, 06:47 AM

I smoke them along with the ribs. Many uses, very good in BBQ beans or just cooks treats too.

billm · 08-03-2011, 07:02 AM

we like our Rib Tips here in Chicago ..
cook them up just like ribs....chop them into smaller pieces..toss them in a pan with a little bbq sauce to coat..enjoy...

biggs98 · 08-03-2011, 07:11 AM

I smoke it, cut it up and put it in my chili

GreenDrake · 08-03-2011, 07:14 AM

You gotta smoke that stuff up...just wrong to get rid of it. During comps, folks like to share the rib tips with other teams the night before to get some input on their flavor profile.

redvert05 · 08-03-2011, 07:15 AM

Just did a rack yesterday and today I am going to smoke up the trimmings, toss them into a pan and coat them with the dripping/bbq mixture off the ribs that I did yesterday, and cook till melt in your mouth tender. Make for a nice lunch snack....maybe dice up them up make a BBQ Sandwich out of it!

Oliverbbq · 08-03-2011, 07:23 AM

I just love some tips and good garlic mashed potatoes... just saying.

Mister Bob · 08-03-2011, 07:28 AM

Besides smoking them right along with the ribs (which is my favorite thing to do with them), I sometimes grind it up and mix it with ground beef for meatballs or meatloaf.

Warthog · 08-03-2011, 07:33 AM

When doing them at home I cook em just like the St Louis trimmed.
I do remove the big bone on the end. I just slice them up like the St. Louis ribs and the family loves em.

Matt_A · 08-03-2011, 07:36 AM

Brisket pieces at top and right... tips are aleady out..

Smoke 'em and eat 'em!

CPMatthew · 08-03-2011, 09:28 AM

The overwhelming consensus seems to be smoke and eat them. I guess I know what I am having for dinner tonight.

hamiltont · 08-03-2011, 09:36 AM

Sometimes I'll smoke spare ribs whole & then cut them St. Louis style after they're done. Other times I'll trim before the cook and smoke separate. Either way seems to work just fine. YMMV. Cheers!!!

che22879 · 08-03-2011, 09:49 AM

90% of the time I smoke them with the ribs. They are a great snack while you wait on the ribs. If I dont have room in the smoker I'll cook them up hot and fast on the grill. Or I'll save them so my wife can use the meat in her stir fry.

Rocco05 · 08-03-2011, 09:54 AM

Quote:

Originally Posted by deguerre

I smoke them along with the ribs. Many uses, very good in BBQ beans or just cooks treats too.

Ditto. The extras work well for either of these. That's the beauty of bein, the cook, you get to sample lots-o-que!

Grillman · 08-03-2011, 12:14 PM

I never had any any trimmings. I like Ribs. Why make them smaller?
But some people like them that way. It seems that most people just cook the
trimmings and eat them as snacks while the Ribs cook...just go with whatever
works best for you.

08-03-2011, 06:37 AM	#1
CPMatthew On the road to being a farker Join Date: 06-13-11 Location: Highland Falls, NY Downloads: 0 Uploads: 0	Trimming Spare Ribs St. Louis Style, what do you do with the "extra" Greeting Brethren and Sisteren, Just a quick question. When you trim a rack of spare ribs down St. Louis Style, what do you do with the rib tips and the extra hunk from the bone side? I trimmed down a rack last night and saved the trimmings, but I ma uncertain what to do with them. Could always wrap them in bacon, never hurts. Just saying.

08-03-2011, 06:47 AM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	I smoke them along with the ribs. Many uses, very good in BBQ beans or just cooks treats too. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

08-03-2011, 07:02 AM	#3
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Downloads: 0 Uploads: 0	we like our Rib Tips here in Chicago .. cook them up just like ribs....chop them into smaller pieces..toss them in a pan with a little bbq sauce to coat..enjoy... __________________ --Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics, Backwoods Party Backwoods Chubby Brinkmann Cimmarron Offset Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com

08-03-2011, 07:11 AM	#4
biggs98 Full Fledged Farker Join Date: 08-27-08 Location: West Sayville NY Downloads: 0 Uploads: 0	I smoke it, cut it up and put it in my chili __________________ Joe - CHUBBY HUBBY BBQ / STAINLESS UDS(Build in Progress)/2 UDS /1 WSM / Weber Gasser/ 22.5 Weber Kettle/ The Absolute Fastest Super Fast *BLACK* Thermapen

08-03-2011, 07:14 AM	#5
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	You gotta smoke that stuff up...just wrong to get rid of it. During comps, folks like to share the rib tips with other teams the night before to get some input on their flavor profile. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

08-03-2011, 07:15 AM	#6
redvert05 Full Fledged Farker Join Date: 10-10-10 Location: Fort Wayne, Indiana Downloads: 0 Uploads: 0	Just did a rack yesterday and today I am going to smoke up the trimmings, toss them into a pan and coat them with the dripping/bbq mixture off the ribs that I did yesterday, and cook till melt in your mouth tender. Make for a nice lunch snack....maybe dice up them up make a BBQ Sandwich out of it! __________________ 22.5" OTG - 18.5" WSM - Weber RoTo - SJ Rescue

08-03-2011, 07:23 AM	#7
Oliverbbq Knows what a fatty is. Join Date: 07-11-11 Location: Back Yard, WI Downloads: 0 Uploads: 0	I just love some tips and good garlic mashed potatoes... just saying.

08-03-2011, 07:28 AM	#8
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Besides smoking them right along with the ribs (which is my favorite thing to do with them), I sometimes grind it up and mix it with ground beef for meatballs or meatloaf. __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

08-03-2011, 07:33 AM	#9
Warthog is one Smokin' Farker Join Date: 10-20-09 Location: Cliffwood Beach, NJ Downloads: 0 Uploads: 0	When doing them at home I cook em just like the St Louis trimmed. I do remove the big bone on the end. I just slice them up like the St. Louis ribs and the family loves em. __________________ "Two Hungry Hogs" bbq team. UDS CharGriller w/SFB Weber 3(1987)

08-03-2011, 07:36 AM	#10
Matt_A is one Smokin' Farker Join Date: 07-19-11 Location: Moore, Oklahoma Downloads: 0 Uploads: 0	Brisket pieces at top and right... tips are aleady out.. Smoke 'em and eat 'em! __________________ [B]Matt Armistead[/B]

08-03-2011, 09:28 AM	#11
CPMatthew On the road to being a farker Join Date: 06-13-11 Location: Highland Falls, NY Downloads: 0 Uploads: 0	The overwhelming consensus seems to be smoke and eat them. I guess I know what I am having for dinner tonight.

08-03-2011, 09:36 AM	#12
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Kearney, NE Downloads: 0 Uploads: 0	Sometimes I'll smoke spare ribs whole & then cut them St. Louis style after they're done. Other times I'll trim before the cook and smoke separate. Either way seems to work just fine. YMMV. Cheers!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

08-03-2011, 09:49 AM	#13
che22879 is one Smokin' Farker Join Date: 07-09-10 Location: Los Angeles Ca Downloads: 0 Uploads: 0	90% of the time I smoke them with the ribs. They are a great snack while you wait on the ribs. If I dont have room in the smoker I'll cook them up hot and fast on the grill. Or I'll save them so my wife can use the meat in her stir fry. __________________ Masterbuilt XL Smokehouse, Master Forge Smoker, Trusty old 55 gallon drum charcoal grill.

08-03-2011, 12:14 PM	#15
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo. Downloads: 0 Uploads: 0	I never had any any trimmings. I like Ribs. Why make them smaller? But some people like them that way. It seems that most people just cook the trimmings and eat them as snacks while the Ribs cook...just go with whatever works best for you.

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