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View Full Version : What to do with St. Louis Spare Rib Trimmings - PRON


Boshizzle
09-26-2010, 06:54 PM
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.

http://www.bbq-brethren.com/forum/picture.php?albumid=325&pictureid=2907

http://www.bbq-brethren.com/forum/picture.php?albumid=325&pictureid=2908

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

http://www.bbq-brethren.com/forum/picture.php?albumid=325&pictureid=2904

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.

http://www.bbq-brethren.com/forum/picture.php?albumid=325&pictureid=2905

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

http://www.bbq-brethren.com/forum/picture.php?albumid=325&pictureid=2896

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.

http://www.bbq-brethren.com/forum/picture.php?albumid=325&pictureid=2895

BobBrisket
09-26-2010, 07:25 PM
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

Boshizzle
09-26-2010, 07:26 PM
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.

BbqJohn
09-26-2010, 07:32 PM
maaaan, looks outstanding! :clap2:All I had was some grilled shrimps, rice and some veggies.......booooo. I need ribs!!

Boshizzle
09-26-2010, 07:36 PM
maaaan, looks outstanding! :clap2:All I had was some grilled shrimps, rice and some veggies.......booooo. I need ribs!!


Thanks! You are welcome to come over anytime, bro.

jbrink01
09-26-2010, 07:36 PM
Try smoking them with salt and pepper only. When done, transfer to a roaster full of kraut and simmer a couple hours. Mmmmm

Boshizzle
09-26-2010, 07:37 PM
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.

BobBrisket
09-26-2010, 07:38 PM
Try smoking them with salt and pepper only. When done, transfer to a roaster full of kraut and simmer a couple hours. Mmmmm

:shocked: WOW! This one is going on my list. I love kraut............and trimmings! Cool.

Bob

Jay Bird
09-26-2010, 08:01 PM
Always lookin' for ways to use the trimmin's. Looks good!

Boshizzle
09-27-2010, 09:33 PM
Thanks, bro! I highly recommend this cooking method. Very tasty stuff!

Next time, I will foil them a little sooner, though.

5-0 BBQ
09-27-2010, 09:39 PM
When we vend I sell them as riblets. They also work great for samples.

luke duke
09-28-2010, 08:19 AM
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.

bbquzz
09-28-2010, 08:36 AM
Never had much success with the trimmings, thanks all for the great ideas :clap2:

Scottie
09-28-2010, 09:27 AM
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...

B & B Backyard BBQ
09-28-2010, 09:31 AM
Very nice, I will try the next time.

bluetang
09-28-2010, 09:37 AM
We usually grind the trim and mix sausage. Right now we are "sausage wealthy":-D.
Those riblets look real good, color me in on that one:thumb:. Just happen to be going to Sam's today.

qndummy
09-28-2010, 10:42 AM
Gotta get me some ribs, those look great.

Mister Bob
09-28-2010, 11:47 AM
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...


That's what we call them and that's how we do them here in NY too! :thumb:

larrymac360
09-28-2010, 06:41 PM
very nice!