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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-04-2012, 03:31 PM   #1
Dr. Endo
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Default What to do with spare rib trimmings?

Hey guys, Tomorrow I'm going to cook my first rack of spare ribs. I'll trim them St. Louis style and was wondering what good ideas you guys have about what to do with your trimmings. Anyone want to share thier thoughts?

Also, can I smoke spare ribs 3-2-1 style like I've done baby backs ? Do I hvae to do anything differently?
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Old 05-04-2012, 03:33 PM   #2
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Smoke them up and use then in beans.
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Old 05-04-2012, 03:40 PM   #3
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Throw them in the trash.....that's what everyone does right ?

I normally cook them like my st louis trimmed spares. They take a little less time. As for st Louis I cook them 3ish 2ish 1ish depending upon ow they progress during each cooking phase. Some need less time in foil.
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Old 05-04-2012, 04:02 PM   #4
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cook em with the ribs, they tend to get done faster and I consider them cooks treats, and taste testers.
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Old 05-04-2012, 04:10 PM   #5
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Agree, throw them in the trash. But that's a lot of work, so why don't you send them to me and I'll do it for you.

Good Luck!
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Old 05-04-2012, 04:33 PM   #6
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I agree with the chef's treats idea.
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Old 05-04-2012, 05:00 PM   #7
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Quote:
Originally Posted by criffaaa1 View Post
cook em with the ribs, they tend to get done faster and I consider them cooks treats, and taste testers.
This is my way too. I mop them cause the girls don't like wet que. I use a hot que too for the same reason..
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Old 05-04-2012, 05:06 PM   #8
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This is what I have done before

Spicy miso sauce, started on the smoker and then put them on the gas grill.

Snack away

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Old 05-04-2012, 05:34 PM   #9
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Quote:
Originally Posted by Sway View Post
This is what I have done before

Spicy miso sauce, started on the smoker and then put them on the gas grill.

Snack away

Holy Crap that looks good!!
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Old 05-04-2012, 05:39 PM   #10
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I use them to test rubs
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Old 05-04-2012, 05:46 PM   #11
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Quote:
Originally Posted by Bigdog View Post
I use them to test rubs
THAT is a great idea. I've done that before. Great way to side-by-side test several rubs at once on the cheap!
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Old 05-04-2012, 05:47 PM   #12
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I use them to test rubs like Bigdog does. But I am getting a food grinder for my KA mixer, so I will clean the cartilage out and grind them up for some pork burgers I think.
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Old 05-04-2012, 07:58 PM   #13
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I actually freeze mine and then use them when I make spaghetti sauce

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Old 05-05-2012, 04:22 AM   #14
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I cook them along with the ribs. Like others said, their either the cooks treat, or taste teasers to hand out to the dinner guests.

If there are any left, I chop them into small pieces, freeze them, and use them in stir fry veggies or in beans. They're also great to fill an omelet or a pot pie.

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Old 05-05-2012, 05:15 AM   #15
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What timing, I just trimmed up a couple of racks last night to throw on the UDS this morning. I take the trimmings and put a few with the ribs as snackers. The rest go in the freezer to add to other cooks as snackers, or for beans.
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