The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 06-29-2010, 04:30 PM   #16
Ashmont
Babbling Farker
 
Ashmont's Avatar
 
Join Date: 12-13-05
Location: St. Louis MO
Downloads: 0
Uploads: 0
Default

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?

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.
__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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/
Ashmont is offline   Reply With Quote


Unread 06-29-2010, 04:37 PM   #17
Brian in Maine
is One Chatty Farker
 
Brian in Maine's Avatar
 
Join Date: 08-05-07
Location: Portland Me
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Southern Home Boy View Post
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.
__________________
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
Brian in Maine is offline   Reply With Quote


Unread 06-29-2010, 05:15 PM   #18
Hook'em Texans
Is lookin for wood to cook with.
 
Join Date: 11-18-09
Location: Austin, TX
Downloads: 0
Uploads: 0
Default

This really helps!! I can't wait to get back out on the smoker!!
Hook'em Texans is offline   Reply With Quote


Unread 06-29-2010, 07:49 PM   #19
MoBettaQ
Is lookin for wood to cook with.
 
Join Date: 07-07-09
Location: SOCAL
Downloads: 0
Uploads: 0
Default

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!
__________________
2013 18.5" WSM, 2002 22.5" Weber OTP, 200X Weber Genesis Silver C, Taylor 9306
MoBettaQ is offline   Reply With Quote


Unread 06-29-2010, 07:50 PM   #20
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Downloads: 0
Uploads: 0
Default

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.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Unread 06-29-2010, 08:15 PM   #21
Shawnpeter198
Is lookin for wood to cook with.
 
Join Date: 06-17-10
Location: Fishers, Indiana
Downloads: 0
Uploads: 0
Default

If you do trim them does it affect the cooking time..Thanks for letting me tag along
Shawnpeter198 is offline   Reply With Quote


Unread 06-29-2010, 09:45 PM   #22
Stevesonfire!
On the road to being a farker
 
Stevesonfire!'s Avatar
 
Join Date: 06-14-10
Location: Pekin IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Shawnpeter198 View Post
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...
__________________
Hi my names Steve, I have a problem........
Stevesonfire! is offline   Reply With Quote


Unread 06-29-2010, 10:10 PM   #23
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 06-29-2010, 10:23 PM   #24
Blackened
is one Smokin' Farker
 
Join Date: 07-07-09
Location: Chico, CA
Downloads: 0
Uploads: 0
Default

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.
Blackened is offline   Reply With Quote


Unread 06-29-2010, 10:26 PM   #25
Grillman
is One Chatty Farker

 
Grillman's Avatar
 
Join Date: 07-05-09
Location: Aurora, Colo.
Downloads: 0
Uploads: 0
Default

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.
Grillman is online now   Reply With Quote


Thanks from:--->
Unread 08-21-2011, 01:43 AM   #26
gtr
somebody shut me the fark up.


 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

Bump. Pay close attention to RonL's in post #2. Great stuff.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Mayzie's keeping an eye out for you!
WTFWGALD?
gtr is online now   Reply With Quote


Unread 08-21-2011, 01:52 AM   #27
tmehlhorn
Full Fledged Farker
 
tmehlhorn's Avatar
 
Join Date: 06-20-11
Location: pratt, KS
Downloads: 0
Uploads: 0
Default

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.
__________________
Weber performer, Smokey joe, Weber go anywhere. Mini-wsm, WSM-Soon
tmehlhorn is offline   Reply With Quote


Unread 08-21-2011, 03:26 AM   #28
BigBobBQ
is One Chatty Farker
 
Join Date: 07-19-11
Location: Live Oak, Florida
Downloads: 0
Uploads: 0
Default

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.
BigBobBQ is offline   Reply With Quote


Reply

Tags
ribs

Similar Threads
Thread Thread Starter Forum Replies Last Post
Differences between Large and XL EGGs CUErious Competition BBQ 5 12-15-2011 10:40 AM
judging differences warren.miller Competition BBQ 7 07-08-2011 11:28 PM
UDS lid differences MushCreek Q-talk 3 11-18-2010 03:09 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:23 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts