Just trimmed some spares.. ? tho!

rxdawg

Just followed some great instructions on trimming a couple of racks of spares. Now I find myself with two long sections of "leavings."

What the heck can I do with those?

Put em on the grill also (or later) and use the meat for ABTs?

I mean, isn't that meat good to use also? It is just left over because the ribs are trimmed to conform to "St. Louis style" right?

vidalia1

I usually cook it right along with my spare ribs..they are great... :P

some people slow cook/boil them and use the meat for chili, stew, etc...

Weekend Warrior

Cook with your spares then chop up and mix with baked beans to have with the ribs. Yummy! Mark

rxdawg

Thanks guys. I thought that wasting those trimmings woud be dumb. lol

I just added them to the rib rack. Since they are significantly smaller, I guess I'd better keep a pretty close eye on them..

Nature Boy

I cut most of the meat and fat off (easy once you do it a few times) and it makes some of the nicest sausage ya ever eaten.

Then thick parts with lots of knuckle/cartiledge I cut into 4 inch wide strips and cook along with the ribs.

Definitely not for the trash can.
Beers toya
Chris

Unknown

Rib Tip Sausage....nothing better. Ragin River and some other stuff makes some tasty vittles fo so!!

-Kevin

Revolution

I am cooking spare ribs tonight for the first time in a while (I don't trim my ribs at all). I can't remember my cooking times, but I think indirect with drip pan at 225 for about 2 1/2 hours. Can someone refresh my memory if this is about right?

-Charlie

Richard Fl

Here is another use for the trimmings.

Chili, Pork, BGE Red Neck, Richard Fl

OH, what to do with the leftover meat from trimming pork ribs!


INGREDIENTS:
4 Lbs. Pork Riblets, Trimming of St Louis Ribs
6 Lbs Pork, Country Rins, Bone in
1 Cup Green/Red Bell Peppers, Chopped
4 Large Onions, Coarse Chopped
2 Ribs Celery, Chopped
3 Tbs. Jalapeños, Chopped
2 Cans Beer
2 Bunches Cilantro, Chopped, Leaves Only
2 10 Ozs Rotel, Original
4 14 1/2 Ozs Tomatoes, Crushed
1 14 1/2 Ozs Stewed Tomatoes
3 Cups Tomatoe Juice
2 4 1/2 Ozs Can Green Chilis, Chopped
2 15 1/2 Ozs Can Kidney Beans, Red/Pink, include liquid
1 7 Ozs Can Chipolte Sauce
2 Cups Pork/Beef/Chicken Stock
1 Tbs Red Pepper, Coarse Ground
3 Tsp Chili Powder, Chimayo
2 Tbs Pepper, White, Ground
2 Tsp Cayenne pepper
2 Limes, Juice of
4 Tsp Cumin
3 Tbs Garlic, Coarse, Chopped
4 Tbs Oregano, Mexican
Salt/Pepper to taste
1/2 Stick Butter




Procedure:
1 Cook the meat in a pot on the stove for about 2 1/2-3 hours. Turn off and when cool, drain the liquid--save some for the stock, and degrease it, separate the meat from the bones and fat. yielded about 6 cups of meat.
2 BGE 300°F-325°F, indirect, plate setter legs up, spacers under the DO, no top. I prefer to sauté the veggies on the stove, but the egg will work also. 2-3 pieces of apple wood for smoke flavor.
3 In heavy 9 quart Dutch Oven, saute onions, celery, garlic, add tomatoes, liquids, spices. Cook on simmer for 3 hours. Stir about every 30 minutes so it does not stick.
4 After 2 1/2-3 hours, add cilantro, pre-cooked pork, beans w/liquid. Cook 2 more hours., may need to add some more tomato juice if it starts to get dry. Add 1/2 stick butter at end for texture.Serve or reheat second day for better flavor. Freezes well.


Yield: 9 Quarts
Preparation time: 45 minutes
Cooking time: 5 hours
Ready in: 6 hours

Recipe Type
Dutch Oven, Main Dish, Side Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2008/04/25

Fidel

If you are doing spares at 225, I would plan on at least 6 hours, probably more if untrimmed.

You do at least pull the membrane, don't you?

FlaMike

We vacuum freeze them, then have another "rib meal" some other time. There's enough for two, and then some. It's all rib meat, so it's all good. Different textures, sure. But it's all good. Almost like getting twice the meals for the price of one.