dumbest question i ever asked

stike

...having trimmed my spares St. Louis style I'm left with a bunch of good looking trimmings my wife and I won't be able to eat by ourselves, and which are too good to toss.[p]what can i do with them later on if I freeze them now?[p]

Sigmore

stike, They make real good Chef snacks when cooked on the Egg. Throw em on while you're doin wings or something.

Unknown

stike, I usually freeze the rib trimmings and chop them up to make pork fried rice at a later date. Peace...

stike

Sigmore,
good call. i was thinking if i had to snack on them while i was doing the ribs, i'd be too full to eat the ribs.[p]i packaged them in smaller bags so that later i wouldn't later thaw out 5 pounds of trimmings and be right back where i was.[p]

BBQ-BoB

stike,[p]The skirt meat I usually cook up for the dog but the rib tips I cook along with the ribs and just about when they are done I put them in a foil pan with a 50/50 mix of bbq sauce and apple juice and let them simmer for a bit to finish rendering the fat from them.[p]I'll usually eat them as snacks when cooking or ccol them down and eat them within a day or so as a snack or mini meal.[p]Iknow some add the cooked tips to beans bt personally I don't care for the pieces of tips in the beans (just brisket or pulled pork in mine).[p]Bob

stike

FatBack,
that's a lotta rice![p]do you cook the pork then toss it in or cook the diced up pork at the same time azza rice?

thirdeye

stike,[p]I sometimes put the trim on a raised grate above the racks, letting the ribs take the drippings as I baste only the trim. (Chicken below works too). Then if there any leftover, I chop 'em for beans.[p]~thirdeye~

Unknown

stike, I make a pot of rice in my rice cooker then I stir fry the diced up pork in a big pan or preferrably a wok with some olive oil and garlic. Then I dump in the pot of rice and pour soy sauce all over it and add a small bag of frozen peas and carrots and stir fry all of it for around 10 minutes. That is the quick and easy version. If you want you can add fresh cut up vegatables at the end of stir frying the pork and cook the veggies a little bit and then add the rice and soy sauce and cook for 10 minutes or so.
Peace...

tach18k

stike, mix in with beans or a pot of chile

stike

FatBack,
thanks. sounds pretty simple.
i've never done it...

stike

i used to just cook the entire untrimmed sslab of spares, but that left me feeling like fred flinstone tryna lift and eat the thing. [p]threw some trimmings on for this cook, and froze the rest. basically each of the approaches recommended here.

Salmon

stike,[p]You can grind them up, add some seasoning and make some sausage.[p]Rick

Poppasam

stike,at a contest we fry them up the next moring in a little butter and olive oil and fill up some bisquits. Sure hits the spot!!
Poppasam

stike

Poppasam,
they have rub on them?
either way, i'm a sucker for anything friend in buttah

stike

Salmon,
tnow THAT is something that never occurred to me. we have an old hand grinder, and the wife has been itching to buy a grinder for the kitchen aid mixer.[p]that, i think, is something we need to try

WooDoggies

<p />stike,[p]We freeze them until we need a rib tip fix and then cook 'em up just like spares... lotsa meat and they eat good.[p]WooKitties will dismantle these with the same efficiency she shows with an Old Bay blue crab.[p]Happy Cookin,
John

Dos Huevos

stike,[p]Dude, Nature Boy made rib trimmings sausage at eggtoberfest this last time and it was kick A _ _!!! I cannot recommend this highly enough.[p]Todd

Unknown

Dos Huevos,
ok then... even dummer question.
those smallish tiny knuckles of white cartilage.
do you trim those out? i pretty much figure you trim the bones out. hahaha but those little white ones, will they get ground up?

stike

WooDoggies,
doing them direct like that would be a nice way to indulge my 'yankee' yen for sticky, slightly burnt ribs. [p]them thangs look good

dhuffjr

stike,
Nature Boy said the sausage he made in Atlanta was rib trimmings mixed with Raging River and some maple sugar.

Salmon

stupid,[p]I could show you easier the explain it but anyhow, I take the skirt off the back and then a strip across the top. That is all meat and no bone/cartlidge. I then trim them down and that piece has cartlidge in it and I do not use that for the sausage.[p]Rick

stike

dhuffjr,
excellant...[p]we have a gallon of the real stuff on hand.
gotta get some raqing river.[p]suddenly i ain't even thinkin of my ribs out there. thinkin maybe tomorrow is sausage day!

stike

Salmon,
got it...[p]thx

billyg

Hey bob, I certainly wouldn't mind being the dog around your house.
billyg

WooDoggies

stike,[p]I think these were cooked indirect and then finished off direct..... maybe just a little too direct! :~)[p]Sticky ribs goooood. [p]John