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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 09-26-2010, 06:54 PM   #1
Boshizzle
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Default What to do with St. Louis Spare Rib Trimmings - PRON

I trimmed up some St Louis style spares and decided to try something different with the trimmings. In the past, I'd just put the trimmings in the smoker until they were tender and then chop them and eat on sandwiches. This time, I decided to try something a little different.

I sliced them into thin slices perpendicular to the cartilage and rubbed them down with rub.





I cooked them with the rest of the ribs at 275 F.



Because the trimmed slices were thin, I foiled them after about 1.5 hours with just a little bit of water in the foil with them. I let them cook in the foil for about another 2 hours.



For the last half hour of cooking, I opened up the foil and spritzed the slices with AJ about every 10 minutes.



This was part of our lunch Saturday. I put a little sauce on the "riblets" and they didn't last long. They were tender, moist, and full of flavor.

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Last edited by Boshizzle; 09-26-2010 at 07:25 PM.. Reason: St. Louis Spare Ribs, trimmings, trim, pieces
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Unread 09-26-2010, 07:25 PM   #2
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They also do wonders for a pot of pinto beans! Kinda like a smoked hock does. WM sells those trimmings marked as feather bone riblets. Good stuff and they have a ton of meat on em. Looking good there, I'd a few of dem ribs fo sho!

Bob
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Unread 09-26-2010, 07:26 PM   #3
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Quote:
Originally Posted by BobBrisket View Post
They also do wonders for a pot of pinto beans! Kinda like a smoked hock does. WM sells those trimmings marked as feather bone riblets. Good stuff and they have a ton of meat on em. Looking good there, I'd a few of dem ribs fo sho!

Bob
That sounds really good. I will have to cook up some pinto beans this winter with some rib trimmings in them.
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Unread 09-26-2010, 07:32 PM   #4
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maaaan, looks outstanding! All I had was some grilled shrimps, rice and some veggies.......booooo. I need ribs!!
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Unread 09-26-2010, 07:36 PM   #5
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maaaan, looks outstanding! All I had was some grilled shrimps, rice and some veggies.......booooo. I need ribs!!

Thanks! You are welcome to come over anytime, bro.
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Unread 09-26-2010, 07:36 PM   #6
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Try smoking them with salt and pepper only. When done, transfer to a roaster full of kraut and simmer a couple hours. Mmmmm
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Unread 09-26-2010, 07:37 PM   #7
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Quote:
Originally Posted by jbrink01 View Post
Try smoking them with salt and pepper only. When done, transfer to a roaster full of kraut and simmer a couple hours. Mmmmm
That's an interesting twist. I bet it's really tasty.
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Unread 09-26-2010, 07:38 PM   #8
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Quote:
Originally Posted by jbrink01 View Post
Try smoking them with salt and pepper only. When done, transfer to a roaster full of kraut and simmer a couple hours. Mmmmm
WOW! This one is going on my list. I love kraut............and trimmings! Cool.

Bob
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Unread 09-26-2010, 08:01 PM   #9
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Always lookin' for ways to use the trimmin's. Looks good!
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Unread 09-27-2010, 09:33 PM   #10
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Thanks, bro! I highly recommend this cooking method. Very tasty stuff!

Next time, I will foil them a little sooner, though.
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Unread 09-27-2010, 09:39 PM   #11
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When we vend I sell them as riblets. They also work great for samples.
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Unread 09-28-2010, 08:19 AM   #12
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Quote:
Originally Posted by BobBrisket View Post
They also do wonders for a pot of pinto beans! Kinda like a smoked hock does. WM sells those trimmings marked as feather bone riblets. Good stuff and they have a ton of meat on em. Looking good there, I'd a few of dem ribs fo sho!

Bob
I guess we'll have to agree to disagree. My beans are MUCH better with bacon ends vs rib trimmings.
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Unread 09-28-2010, 08:36 AM   #13
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Never had much success with the trimmings, thanks all for the great ideas
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Unread 09-28-2010, 09:27 AM   #14
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Here in Chicago, we call them rib-tips.... Cook and chop up into cubes. Put in half pan with your favorite sauce and cook for another 1 1/2-2 hours... enjoy...
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Unread 09-28-2010, 09:31 AM   #15
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Very nice, I will try the next time.
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