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Good use for rib trimmings

BluesnBBQBluesnBBQ Posts: 615
edited November -1 in EggHead Forum
I don't know about the rest of you, but when I barbecue ribs I always trim them first. I cut off the flap from the bottom (which aids in membrane removal) and the boneless pieces on the end. I used to just throw them away, or rub them, put them on a piece of foil and put them in with the ribs for a snack.[p]I recently came up with a good idea for these trimmings - make kabobs from them. It's very simple. Put them in a ziploc bag or bowl with your favorite marinade, marinate them overnight, put them on swekers and cook them. I did some last night that I marinated in cider vinegar, hoison sauce, garlic powder onion powder, black and white pepper and brown sugar. I smoked that for about and hour nad a half at aaround 250. They turned out great! So, next time you do ribs, save those trimmings for a simple treat!


  • Nature BoyNature Boy Posts: 8,330
    Great idea.
    Yum. Sounds like a great marinade. Hoisin sauce definitely plays a nice part in enhancing meats cooked on humpty! We have been doing a lot of kabobs lately. I find the small pieces of meat really soak up the flavor, and cook quickly. Piece of cake to serve and eat too.
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  • dbdb Posts: 103
    Nature Boy, All my rib trimmings, especially chine and breastbones, go into a pot of spaghetti sauce for about two hours. Makes for excellent bone sucking. (no jokes please)

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