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Does anyone ever get lazy with spares?

egginatoregginator Posts: 569
edited 12:22AM in EggHead Forum
Is it just wrong if I didn't trim them? Lazy I know, but do you have to trim them or can you just let them go and make people eat around the extra cartilage? You see, I don't like beans so I don't know what to do with the trimmings. I guess I could make them into humbao's or something.

Thanks,

Ed

Comments

  • You don't have to trim them. It would definitely take the membrane off the back though!
  • NoVA BillNoVA Bill Posts: 3,005
    I don't trim them, my family prefer spares that way. Albeit I have become beter at getting the membrain and extra fat trim off.
  • Richard FlRichard Fl Posts: 8,244
    They make great chili IMHO. You can leave the beans out, still good.

    Chili, Pork, BGE Red Neck, Richard Fl


    100_1285.jpg


    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 Ribs, 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
  • That looks good and I have a CI dutch oven just begging for it. Thanks
  • Throw the trimmed tips into a cast iron duct oven and make carnitas! I read that last week and have three from yesterday that I'm going to try later this week.
    Knoxville, TN
    Nibble Me This
  • I trim my spares to St. Louis Ribs and smoke the trimmings and rib tips with the racks. I then use them in Chili. or nibble on them.
  • I never trim mine, but they do already come with the tips removed and included with them. I generally cook the tips and chop them up for beans, though that chili looks tempting.
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