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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 07-07-2010, 10:29 AM   #1
SteelSmokin
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Default Rib Trimmings?

I was wondering what the Brethren does with the left over trimmings from the spare ribs. Have some in the freezer and just can't seem to figure out what to do with them and the wife tried to throw them out on me the other day I guess I better cook them up. Any idea's?
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Unread 07-07-2010, 10:30 AM   #2
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I usally smoke them and make great snacks out of them. Have also made gorditas with them.
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Unread 07-07-2010, 10:42 AM   #3
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i freeze them, and when i cook a pork butt i smoke them then and have a snack mid way through the butt cook
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Unread 07-07-2010, 10:45 AM   #4
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Chop, fry with chorizo and make tacos, tostadas, burritos.











Or chop add mojo, onions celantro and do the same.







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Unread 07-07-2010, 11:01 AM   #5
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I'm assuming you are talking about the strip of meat and bone-like material left from trimming spares to St. Louis cut? I dry rub them, put them on the smoker and cook just like spares.
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Unread 07-07-2010, 11:07 AM   #6
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I like to smoke them right with the St. Louis' and then wrap and freeze them for the next time I make beans.
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Unread 07-07-2010, 11:30 AM   #7
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That sounds like winner to me rocksmith, going to give that a try.
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Unread 07-07-2010, 11:32 AM   #8
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Last time I took the trimmings from 3 racks of spares added some rub



Ran through the grinder



WooHoo! Spare rib fatties!



MMMMMMMMMMMM Sparerib fatties
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Unread 07-07-2010, 11:35 AM   #9
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Nice call, with the spare rib fatty!!

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Unread 07-07-2010, 11:35 AM   #10
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What is chorizo and where do I get it?
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Unread 07-07-2010, 11:48 AM   #11
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Choizo is a Mexican breakfast sausage. Most markets have it but small markets that make their own is usually best.
http://spanishfood.about.com/od/span...faqchorizo.htm
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Unread 07-07-2010, 11:55 AM   #12
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Quote:
Originally Posted by NeoTrout View Post
MMMMMMMMMMMM Sparerib fatties
Ok now that right there is pure genius!

I so have to try that.
I assume that they were raw unsmoked before they went through the grinder?
and none of that cartilage from the top of a spare rack?
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Last edited by FattyMac; 07-07-2010 at 11:56 AM.. Reason: More questions!
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Unread 07-07-2010, 11:57 AM   #13
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I'm cooking ribs this weekend on my recently built UDS. With all these great ideas the decision making on what to make out of the trimmings becomes the biggest problem! I guess this is a good problem to have though so I won't complain.
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Unread 07-07-2010, 11:57 AM   #14
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Quote:
Originally Posted by FattyMac View Post
Ok now that right there is pure genius!

I so have to try that. I assume that they were raw unsmoked before they went through the grinder?
Thanks. Yep. I took all the trimmings except the membrane added some rub and ground it all up. Smoked along with the spares.
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Unread 07-07-2010, 01:43 PM   #15
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I freeze the trimmings untill I have 10 pounds or so then grind them up & mix with one of Todd's Limited sausage seasonings - country, Italian, etc.
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