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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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05-04-2012, 03:31 PM | #1 |
Is lookin for wood to cook with.
Join Date: 04-09-12
Location: Nolanville, Texas
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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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05-04-2012, 03:33 PM | #2 |
Knows what a fatty is.
Join Date: 07-10-11
Location: pineville, la
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Smoke them up and use then in beans.
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05-04-2012, 03:40 PM | #3 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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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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-Jason I didn't choose D-Canoe life.......... |
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05-04-2012, 04:10 PM | #5 |
is one Smokin' Farker
Join Date: 12-03-09
Location: Long Beach, CA
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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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-elbows deep in someone else's misery. |
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05-04-2012, 04:33 PM | #6 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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I agree with the chef's treats idea.
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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05-04-2012, 05:00 PM | #7 |
Full Fledged Farker
Join Date: 04-13-12
Location: North West, GA
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05-04-2012, 05:34 PM | #9 |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
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Holy Crap that looks good!!
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Charbroil gas, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere, Lg. BGE |
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05-04-2012, 05:39 PM | #10 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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I use them to test rubs
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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05-04-2012, 05:46 PM | #11 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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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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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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Thanks from:---> |
05-04-2012, 05:47 PM | #12 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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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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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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05-04-2012, 07:58 PM | #13 |
Full Fledged Farker
Join Date: 05-29-11
Location: Rochester, NY
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I actually freeze mine and then use them when I make spaghetti sauce
Sent from my Kindle Fire using Tapatalk 2 |
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05-05-2012, 04:22 AM | #14 |
Full Fledged Farker
Join Date: 04-25-09
Location: Des Moines, IA
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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. Chris |
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05-05-2012, 05:15 AM | #15 |
Full Fledged Farker
Join Date: 09-25-11
Location: Follansbee, Wv
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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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El Cheapo Royal Oak charcoal grill (heavily modified and repaired), Chargriller Pro, Webber 22.5" Silver, Webber Smokey Joe, Hibachi, UDS, ECB Square My name is Monty, dad, or grandpa...depending on who you are. |
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spare ribs, Trimmings |
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