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St. Louis Style Ribs

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edited November -1 in EggHead Forum
I've had my egg for about a year now but I must say I've learned more in the past few weeks visiting this site than I did experimenting for nearly a year. I'm hoping I can get some advice on how to cook the trimming from spare ribs.[p]I bought some spare ribs and trimmed into St. Louis Style ribs, then cooked using the 3-2-1 method. (I planned to attach pictures of the finished product but didn't see an option to upload them.)[p]I still have the brisket/trimmed portion and am looking for advice on how to cook them. Any thoughts?
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Comments

  • Fidel
    Fidel Posts: 10,172
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    SwineLover,[p]I usually cook the trimmings with the spares - and they are done early so I have a snack while the spares are finishing up - or I use the trimming to stuff ABTs.[p]Any time you have a slow and low going just throw the trimmings on.
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  • Matt
    Matt Posts: 103
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    SwineLover,[p]Typically, you can just cook them with the spares. Pull the meat and make sandwiches, put it in beans, make ABT's....[p]Honestly, though, I have largely stopped trimming my spares -- I just cook them whole.[p]Matt
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  • stike
    stike Posts: 15,597
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    SwineLover,
    i used to freeze the trimmings. why? i dunno.
    someone finally told me to cook them with the spares as a snack. you can alsoserve them. the only reason i tree the spares is because they are unwieldy to eat untrimmed.[p]but the trimmings are just as good.
    ed egli avea del cul fatto trombetta -Dante
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