What do you do with the trimming on spare ribs. I cut them for St Louis cut but I keep throwing away the the balance which seems a waste to me...someone must have come up with something to do with them--it is a lot of meat
I just leave the rib tips on, untrimmed. Nottin' wrong with that! Personally I think they're just as good or better than the ribs themselves. Cheers!!!
Other than just eating them...Seems the consensus opinions are grinding them up or throwing them into Chili or beans. Do you cut the cartlidge out before grinding? If u use them in Chili, beans,....just eat around the cartlidge?