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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-20-2010, 03:46 PM   #1
ljh34465
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Default St. Louis Trim Scraps

I have seen several questions as to what to do with the trimmings from a St. Louis trim.

With all thanks to Ross in Ventura, here are the trimmings on the elevated grate (thanks again to Ross). The St. Louis rack is on the bottom grate.

You have to watch closely after an hour because these will cook much faster than the ribs and will vary in time to completion depending on the thickness.

They make tasty snacks and next time, I will try them chopped in tacos (may leave the rub off and season them with just s & p) - then they will be ready for serving with chopped cilantro and white onions and Moose's Chile de arbol salsa.

Many use them in chili and in baked beans.

This was immediately after they were placed in the Egg:


Last edited by ljh34465; 03-20-2010 at 04:04 PM..
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Unread 03-20-2010, 03:52 PM   #2
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Nothin' like Chefs Snacks.........
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Unread 03-20-2010, 03:58 PM   #3
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I cook em up just like my ribs, only adjusting the time. Then, I cut the big slabs up like ribs and give em to my kids. They love em, and I dont have to yell about them leaving meat on the bones!
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Unread 03-20-2010, 04:27 PM   #4
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chili Verde is a good option
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Unread 03-20-2010, 04:45 PM   #5
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yup - snacks and then chili verde
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Unread 03-20-2010, 06:01 PM   #6
SCRedneckBBQ
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cook'em up along side my ribs and use them to test new sauces on.
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Unread 03-20-2010, 08:01 PM   #7
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They'll be gone before the ribs are done. Good luck keeping them until you make the chili. Too tasty and tender to resist.
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Unread 03-21-2010, 12:54 AM   #8
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Bite size into the Bush's baked beans with added brown sugar for the St. Louis side dish...
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