CWM Ribs

EGGRPh · September 2010

Good Morning Everyone,

Well I followed CWM rib recipe and they are fantastic. My question is that I broke down 3 full slabs of ribs and cut them to baby back. Now what do I do with the rest of the rib pieces. I had them on the BGE along with the 3 racks of ribs. Any suggestions?

Stef in Brunswick, Oh.

EGGRPh · September 2010

Also I know no pics the cook didn't happen. I did take pics and will post later.

Stef in Brunswick,Oh.

2Fategghead · September 2010

Stef, I have never seen where someone had trimmed Baby back ribs but, I have seen and trimmed spare ribs. Could that be what you are talking about?

2Fategghead · September 2010

Here is how to trim spare ribs St Louis style

http://bbq.about.com/od/ribs/ss/aa010607a.htm

Humphrey Chimpden Earwicker · September 2010

i think he trimmed spare to St. louis, yeah.

i either cook the trimmings with, or i save the scraps for sausage or ground pork.

EGGRPh · September 2010

Sorry misspoke. I meant I trimmed the ribs to look like baby back ribs. Maybe I am not being clear. I followed the ribs then ran a boning knife just under the ribs and removed the rest of the pork. Now what do I do with the left over meat?

EGGRPh · September 2010

Exactly St!ke. That is what I did thank you.

Boilermaker Ben · September 2010

Smoked, then pulled spare rib trimmings are a great addition to chili. I dust them with chili powder, then smoke 'em. Gives a nice smoky boost to a pot o' red.

2Fategghead · September 2010

Here are some BBB I did a while back.

Here is a spare rib slab I trimmed St louis style. I grill the trimmings with the rest but they usually get done in two hours or so. That way you can nibble on some while waiting on the big boys.

EGGRPh · September 2010

I like the idea of adding them to Chili. It is getting a tad cool here in Ohio.

2Fategghead · September 2010

I grind up the big chunks of pork and make a fattie.

CWM Ribs

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