What do you do with left overs from St Louis style

I like to cut the meat and fat off and run it through the grinder for sausage. My favorite, and easiest, way is to form into patties after seasoning.

Makes some of the best sausage ya ever had.
Cheers!
Chris

I trim off as much fat as possible. Let it "cure" in a heavy coat of rub and some cajun spice for a couple of days(3-5) bagged up in the fridge, turning in the bag everyday. Then smoke it indirect to dry it out a little more than I would ribs. Makes a Tasso like seasoning meat that is good in just about everything! Vacumn seal it in small batches and freeze it.

We'll freeze them for another time and then cook them indirect like regular spares. I tend to go a little hotter... around 285 and flip a couple/few times an hour for about 4 hours. They'll cook faster than spares and they eat just as good.... WooKitties likes them better than spares.




Or you can cook them along with your trimmed spares and have as an appetizer while the spares are finishing.

Or you can use them to make this fantastic stew. Here's a link to the recipe posted on the bbq forum a while back.... Good Luck!

john

http://www.rbjb.com/rbjb/archives/608065/messages/607360.html

Grind and either make meatloaf, sausage patties, or my favorite: chorizo.

Is thisa the one?

Pork, Ribs, Spare Ribs In The Wok, Rascal

Here's a dish that I've been making for years:


Ingredients:
1 lb spare rib tips cut into individual pieces
1 med-lg onion, sliced thin
1/2 cup soy sauce (I use low sodium)
1/4 cup sugar
3 lg garlic cloves, minced
1 Tbs hoisin sauce
3-4 Tbs canola oil
3 cups water (aprox)




Method:
1 Heat the oil and brown the rib pieces. Add the onion and sautee until translucent. Stir in the garlic & cook briefly. Add the remaining ingredients and enough water to cover all. Stir to combine and bring to a low boil over moderate heat. Reduce the heat and simmer, uncovered for about 3 hours until the pork bits are covered with a thick glaze, stirring ocassionally and scraping down the sides of the wok as needed. This dish can be made ahead of time and kept on hold in a warm oven. Serve with white rice or anything that would go with sticky pork.
Notes:
1 This basic recipe does not render a lot of pork, so you will most likely want to multiply it a few times or more... I usually can find the rib tips in the supermarket and I believe they are the leftovers from a St. Louis style cut. As an alternative, you could have your butcher cut a rack of ribs into 1-1.5 inch pieces, or, you could buy boneless (county style) ribs and cut them into bite size pieces yourself. The latter might be a better party option as you won't have to worry about your guests disposing of, or possibly experiencing an inconvenient encounter with a bone. In any event, happy Super Bowl XLII!
2 Rascal


Recipe Type
Appetizer, Meat

Recipe Source
Source: BGE Forum, Rascal, 2008/02/02