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Need Ideas for spare rib trim meat!
I have rib trim from cutting spares down to St. Louis style in the freezer from about 6 - 8 racks. I normally cook these along with the ribs for a cook treat but we didn't have room at the comeptition. Does anyone have any ideas on what else I can do with this meat?
Thanks in advance!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
Comments
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I usually save those for stir fries or Asian noodle dishes#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Throw it into beans or make riblet sandwiches, kinda like a high-class(and edible) McRib.
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Here's an example:
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
When I get several, I throw them into a pot and boil for an hour or so, cool off and place the meat into food saver bags. Freeze and use in chili, baked beans, oriental dishes or anything where pulled pork might work.Some cook with the rib and a few use them to grind for sausage.
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Thanks Everyone
I am thinking I may need to dust off my wok and find something in the Breath of Wok cookbook. Thanks for the link @caliking
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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The best sausage you can make….IMOCheers!Chris
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Found a picture….all made with rib trimmings.Have fun, whatever you do!CheersChris
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@Nature Boy WOW that looks good!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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I sear mine and ad to a long simmering "Sunday Gravy" type pasta sauce. This along with any leftover steaks, chops or whatever. I freeze these "scraps" until ready to make a large batch. Adds tons of flavor in addition to the traditional meatball/sausage. And is a nice treat on pasta day!
Jim
LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
@Brisket_Fanatic- I really like Nature Boys idea above for sure. Normally I cook it along with the ribs and snack on it. Sort of a chefs treat. You could always throw it on the next time you are cooking something and use it as a appetizer or as I like to do, a chefs treat while the other grub is cooking. You could also grind it and knead it into some ground beef to make some killer burgers.
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The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Beans and chili eat up all mine.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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