spare rib trimmings?

Cactus Doug

I have been buying spare ribs untrimmed at the local club store. What do people do with the flap/skirt trimming that comes off the rack? I have used it as a snack for the cook and to put in beans, any other ideas out there?

vidalia1

Doug,

When I was at the Waldorf Eggfest Nature Boy (Chris) made rib meat fatties. Here is the post last week where I asked how he did them....these were absolutely awesome

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=661057&catid=1#

fishlessman

if you have a grinder, sausages, breakfast patties

gdenby

Around where I live, the trimming are called rib tips. If you have a section that includes everything from the chine bone, thru the tip pieces, and into the meat flap, you can cook them just about the same way as you would trimmed spares.

I've been sectioning them into three groups, all meat, meat and bones, and mostly bones. The mostly bone part I use for pork stock. I collect enough of the meat and bone sections to make a tip BBQ. I've used the all meat bits various ways. I've come across people grinding them for sausage. I like to cook the not so lo-n-slo, and use the pieces sliced for sandwiches.

Fidel

cook the flap, cut it into thin strips and use as the protein stuffing in ABTs.

Rough chop it and use in chili.

Rough chop and use it in a frittata or a tex-mex mixed grill for breakfast.

AZRP

I simmer them in chicken broth until the meat is falling off the bones then make chili with it. -RP

Richard Fl

I am with you man. How are your Indian River items holding out?

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=652863&catid=1