Rib Trimmings

Unknown

I have had my BGE for a little over a year now and have done spare-ribs several times.[p]I usually trim the (for lack of a better term) flap from them in preparing them. [p]I have previously saved the "flap meat" and cooked it very similar to ribs at a later time.[p]It is not as good as the original ribs in my opinion.[p]I am wondering if, in the future, it would make good beef and noodles.[p]Any thoughts will be appreciated.[p]Kyle

Unknown

Forum,[p]I need to correct my earlier message. (Frown)[p]It should be pork and noodles.[p]sorry[p]Kyle[p]

The Naked Whiz

KL,
Well, you already caught the beef mistake, so I can't make fun of you.... :-) I save the "flap" and use it at a later time for making Indian style curries. I just cut them up, brown them in a large frying pan, add sauce and voila!
TNW

JSlot

Pork never makes good beef and noodles. LOL. [p]Jim

Porkchop

chop it up and put it in the beans...