Trimmed my ribs... What to do with the scraps?

KingSmono

I just cooked some ribs on my Large BGE, following the 3-2-1 Method here. They were amazing!



When preparing the ribs, I trimmed them St. Louis Style... So now I'm wondering, what do you guys do with all of the perfectly good scraps of meat that you cut off when trimming them? Right now they're just in the freezer. Thanks for your help!!

Buster Dog BBQ

rib tips. Cook for about 3 hours with the ribs next time.

BENTE

try this from richard


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

Celtic Wolf

Grind it up up and make sausage

Big'un

While you end up with these, you cook the other "scraps" below.



Look just below the ribs.


A better shot of the "scraps", halfway through the cook.

UGAVET

Throw those babies on the grill and forget about them for about 3 hours. Cook them similar to how you cookekd your ribs and you will have some delicious rib tips to snack on during the college football day tommorow.

BENTE

how is the new house???

OTOH good to C you still read what is going on....


did not see your name on the eggfest sign-up maybe i missed it :(


hope you are planning to come :unsure:

UGAVET

House is good. Really enjoying it. Have my eggs set up at the basement right now but want to get my outdoor kitchen built in the next year hopefully. I signed up 2 nights ago and seemed to have a little trouble getting the website to finalize my credit card transaction but when i went to the "who's coming" list, i was on the list. I better go check now, you got me nervous.

UGAVET

Ok, my name is in the list on my computer. It is highlighted in green so that i can click on it which is the same as 2 nites ago and would take me to an add a guest screen but now of course says that registration is at capacity. Let me know if you are not finding me listed in the Smith's

KingSmono

Thanks for all of the great suggestions! One of these days I'll make that chili. (sounds great!) But I think for now I'm just going to toss them on the grill for 3-hours while watching football either today or tomorrow. Next time I'll try cooking them alongside (or below) the ribs!

Richard Fl

Thanks Terry. Here is the pic.

Lab Rat

I brown the meat in olive oil with a good dusting of basil & oregano. Add tomato sauce garlic, etc. and slow cook some of the best tomato sauce ever.

HungryMan

I don't like to trim. Don't understand why anyone would take a nice meaty slab and take the meet off and cook it. I would just use babybacks at that point. Just my 2cents

BENTE

i did not mean to make you nervous i must have skipped right over it... because i see it now

Pyro

Too many good suggestions. You can get fat just reading the posts on this board.