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Message
Trimming spare ribs--excess
Posted on 8/21/11 at 9:14 am
Posted on 8/21/11 at 9:14 am
I usually go with St Louis cut, but the spare ribs were on sale and half the price of STL, so I figured I'd trim them myself and give the scraps to the dog. I'm sure the dog would appreciate it, but figured I'd ask what others do with this meat. It sort of looks like something you would use to make tasso. Any suggestions?
And unless I find something good to do with it, I'll just pay the extra for the STL cut in the future. The scraps are almost equal in weight to the trimmed ribs.
And unless I find something good to do with it, I'll just pay the extra for the STL cut in the future. The scraps are almost equal in weight to the trimmed ribs.
3
Posted on 8/21/11 at 9:18 am to EWE TIGER
I wouldn't have trimmed them. I'd have cooked them as is and enjoyed it.But that's just me.
Posted on 8/21/11 at 9:24 am to OTIS2
quote:
Trimming spare ribs--excess
I wouldn't have trimmed them. I'd have cooked them as is and enjoyed it.But that's just me.
I used to do whole slabs of spare ribs as well, but have come to prefer StL cut. I find the flap that you cut off doesn't have the same flavor as the "rib" meat, but that's just me. I also find they cook quicker/more even.
Posted on 8/21/11 at 12:49 pm to EWE TIGER
Whenever I compete in BBQ competitions I always use the "tips" to give away as samples, you just have to be careful not to overcook them. There is a little extra work involved but for half the price you get a lot more meat and if you're cooking for a crowd it gives you something to put out as finger food until the main course is ready...maybe use a different type of sauce to have a different flavor...or zia's thai rib sauce...just a thougt
Posted on 8/21/11 at 4:56 pm to Uncle LeeBird
Well I don't like dealing with the Chine bone but when I cut it off I put it and any meat into the pot of baked beans that will be served with the ribs.
This post was edited on 8/21/11 at 6:38 pm
Posted on 8/21/11 at 6:29 pm to EWE TIGER
I always buy the spare ribs, as they're usually cheaper than the St. Louis cut.
I just cut off the extra, and put it aside in the freezer for the next time i make red beans.
I just cut off the extra, and put it aside in the freezer for the next time i make red beans.
Posted on 8/21/11 at 6:59 pm to unclebuck504
Thanks for the tips. Dog gets some, rest goes into the beans. Do y'all put it into the beans raw or smoke/bbq it first?
Posted on 8/21/11 at 9:59 pm to EWE TIGER
I trim mine before cooking and cook them along side the ribs. I used the smoked meat for beans or soups. Put them in a freezer bag until ready to use.
Posted on 8/22/11 at 9:08 pm to EWE TIGER
I cut mine in small 1 to 2 inch chunks, and put them in raw when i start my red beans, the same as i would do with pickle tips. Great flavor.
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