Rib meat/Flap meat?

keale · 10-28-2007, 01:28 AM

My last set of ribs had a lot of flap meat, (is this the right name?)2 racks and I had close to three pounds. Its not the rib tips, just hunks of meat...I smoked a piece for 2 hours or so, and ate it like a pork chop...

Question: What else can you do with this, and how do you cook it?
Like regular pork?

Norcoredneck · 10-28-2007, 02:33 AM

I use it in ABT's and beans.

kew_el_steve · 10-28-2007, 03:23 AM

Make it in to sausage, or grind it and make it in to 50/50 meatloaf: cow/pig. Smoke the meatloaf.

Neil · 10-28-2007, 05:18 AM

If you are talking about the "flap" on the back side of the rack connected to the rib tip portion of the rack, we call that the "skirt". I always cook it up and it becomes an appetizer for the cook and others if there is enough.

Mitch · 10-28-2007, 06:46 AM

The Skirt is the cooks reward for doin' all the work.

Same as the brisket meat. If you want to have good eatin' buy ribs, cut 'em down to St. Louis style, and emjoy!

Cut it off, smoke along with the ribs for 2 hours. Then into an aluminum foil pan with a 50/50 mix of your sauce and apple juice. Cover with foil and put back in the cooker for 2 hours. M-M-M-M

Smokin Gator · 10-28-2007, 06:58 AM

Cooks treat for sure. I like them well done so I usually take it off after 3 hours when I am going to foil my ribs. If I am doing a bunch of ribs and don't eat it all I freeze them and use them in a pot of beans.

thirdeye · 10-28-2007, 08:38 AM

Another reason I like to buy an untrimmed slab and break it down myself..the skirt makes gooood cook snacks for sure. 3 hours on it is my cook time too. The strip (rib tips) are actually my favorite, I cook them alongside the rack, always make them dry. And I can serve the rack to guests. (this way if they want them foiled, glazed or sauced I can do it)

CajunSmoker · 10-28-2007, 09:13 AM

I save all the trimmings for adding to beans and cabbage and stuff like that for seasoning.

billm · 10-28-2007, 10:10 AM

Quote:

Originally Posted by keale

My last set of ribs had a lot of flap meat, (is this the right name?)2 racks and I had close to three pounds. Its not the rib tips, just hunks of meat...I smoked a piece for 2 hours or so, and ate it like a pork chop...

Question: What else can you do with this, and how do you cook it?
Like regular pork?

I cook up the small flap to eat as a snack while waiting for the ribs ..the rest I cooked up whole along with the ribs then cut them into tips

keale · 10-28-2007, 12:30 PM

Thanks guys for the info...I saved them rubbed and put in freezer, this might make a good weeknight dinner!
Wayne awesome picture, I also like the one you did with the cut up chicken...

G$ · 10-28-2007, 06:35 PM

As I have said before, I put them in the back of the smoker with the ribs, forget them for 6 hours, and then throw them away because they get tough and overcooked. I can not recommend this technique.

10-28-2007, 01:28 AM	#1
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI Downloads: 0 Uploads: 0	Rib meat/Flap meat? My last set of ribs had a lot of flap meat, (is this the right name?)2 racks and I had close to three pounds. Its not the rib tips, just hunks of meat...I smoked a piece for 2 hours or so, and ate it like a pork chop... Question: What else can you do with this, and how do you cook it? Like regular pork? __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

10-28-2007, 02:33 AM	#2
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	I use it in ABT's and beans. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

10-28-2007, 05:18 AM	#4
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	If you are talking about the "flap" on the back side of the rack connected to the rib tip portion of the rack, we call that the "skirt". I always cook it up and it becomes an appetizer for the cook and others if there is enough. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

10-28-2007, 06:46 AM	#5
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE Downloads: 0 Uploads: 0	The Skirt is the cooks reward for doin' all the work. Same as the brisket meat. If you want to have good eatin' buy ribs, cut 'em down to St. Louis style, and emjoy! Cut it off, smoke along with the ribs for 2 hours. Then into an aluminum foil pan with a 50/50 mix of your sauce and apple juice. Cover with foil and put back in the cooker for 2 hours. M-M-M-M __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

10-28-2007, 06:58 AM	#6
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	Cooks treat for sure. I like them well done so I usually take it off after 3 hours when I am going to foil my ribs. If I am doing a bunch of ribs and don't eat it all I freeze them and use them in a pot of beans. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

10-28-2007, 03:23 AM	#3
kew_el_steve Got Wood. Join Date: 09-21-07 Location: Panama City, Florida Downloads: 0 Uploads: 0	Make it in to sausage, or grind it and make it in to 50/50 meatloaf: cow/pig. Smoke the meatloaf.

10-28-2007, 08:38 AM	#7
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Another reason I like to buy an untrimmed slab and break it down myself..the skirt makes gooood cook snacks for sure. 3 hours on it is my cook time too. The strip (rib tips) are actually my favorite, I cook them alongside the rack, always make them dry. And I can serve the rack to guests. (this way if they want them foiled, glazed or sauced I can do it) __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

10-28-2007, 09:13 AM	#8
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	I save all the trimmings for adding to beans and cabbage and stuff like that for seasoning. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

10-28-2007, 12:30 PM	#10
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI Downloads: 0 Uploads: 0	Thanks guys for the info...I saved them rubbed and put in freezer, this might make a good weeknight dinner! Wayne awesome picture, I also like the one you did with the cut up chicken... __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

10-28-2007, 06:35 PM	#11
G$ is One Chatty Farker Join Date: 01-01-05 Location: Southern Arizona Downloads: 0 Uploads: 0	As I have said before, I put them in the back of the smoker with the ribs, forget them for 6 hours, and then throw them away because they get tough and overcooked. I can not recommend this technique. __________________ Totally Que-Less BBQ Team

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