Spare rib trimmings

Darnoc · June 2008

Just trimmed up four slabs St.Louis style and was wondering if you guys save all of the scrap trimmings and cook them all at one time in a separate cook or just put them in along with the spares?Seems like the leftovers would be good for sammiches or tacos.

BENTE · June 2008

try this::

Chili, Pork, Rib

I had four racks of spares from Costco that I trimmed to St.Louis style, the trimmings equaled almost as much meat as the racks. I had a bag of dried New Mexican chiles, left over from tamale season, so I stemmed and seeded them and rehydrated them in hot chicken broth. The chiles, broth, garlic cloves, salt, pepper, and cumin went into the blender for a fine puree and that mixture was strained into a dutch oven. I added some more broth and the rib trimmings and brought them to a simmer. They cooked covered for about four hours at which point I removed the meat and shreded it. I poured off the fat from the broth and added the meat back in as well as one diced white onion. I let that cook another hour, then removed the cover, raised the heat, and reduced the liquid until it was almost gone. I served this with some flour tortillas along side the Blues Hog bathed spare ribs for an excellent meal. -RP

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, AZRP, 06/11/07

AZRP · June 2008

I did 4 slabs a week ago and put the trimmings in a pot and braised them down until they were pullable. Then mixed in some Cin Chile. Good stuff. -RP

Fidel · June 2008

I cook them at the same time, but they are generally done much earlier than the ribs.

I use the meat for a snack, or freeze it for use in ABTs or chili.

Darnoc · June 2008

Thanks man.Was sort of thinking of shredded pork but was not to sure of the proper way to do it with so many small thinnish cuts.Time to bring out the Le Creuset oven and start some slow cooking after the ribs are done.I would think just like other braised dishes bring the liquid till it comes half way up the pile of meat that is in the dutch oven and add more stock if needed.I have never had to add any guess I am lucky.

Darnoc · June 2008

This is what makes this forum outstanding.It is appreciated.Thanks again.

FlaMike · June 2008

There's usually plenty of meat on the "tips", so I vacu-seal, freeze , and enjoy another rib meal later on. Tastes just as good, just a litle more work to eat them. Finger-Lickin good at it's finest.

Nature Boy · June 2008

Cut all the meat and fat off the cartilage, grind it and make rib meat sausage. It's yummy.
Cheers mang!
Chris

Richard Fl · June 2008

Makes great chili.

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

Eggtucky · June 2008

WOW..that's a pot of chili!...10 lbs of meat in there! :woohoo: :woohoo:

Pdub · June 2008

Does somebody have a guide to trimming spare ribs?
I saw it posted at some point but can't seem to find it
TIA,
Pdub

Richard Fl · June 2008

I just keep throwing in goodies until it is about 1 inch from the top of my 9 qt DO. There was a lot of fat and bones in that 10 lbs.

Darnoc · June 2008

Sounds good. What do yo think if you give it a quick sear first with a dry rub on and a tad of evoo in the dutch oven and put em in and sear both sides just for a little bit of browning?

DynaGreaseball · June 2008

Pretty good Video instruction for St Louis Ribs...

Click Here

Spare rib trimmings

Comments

Categories