Spare Rib Question

NUman · November 2009

I've done quite a few spare ribs on the egg and they always taste great but I wonder if I should be doing a better job of trimming the meat before the cook. I don't know what to do with that extra piece of meat that wraps around the back of the ribs or the small bones/knuckle pieces in the slab that make it a little awkward to eat.

Car Wash Mike · November 2009

Some people grind the trimmings for fatties.

Mike

Bacchus · November 2009

Often times your "butcher" will trim them at no add'l cost.

vidalia1 · November 2009

I agree with Mike..trim the ribs and save them until you have several pounds. Then grind them up and season them with most anything: rub, maple syrup, flatten the meat out and stuff it with cheese, spinach, apple slices or most anything.

Then roll it up in one # rolls like Jimmy Dean sausage. Put it in the fridge overnight wrapped in saran wrap. Cook indirect at 300 with smoke chips until internal 170..It will be the best fattie you ever had.. :P

search the forum for rib meat fattie...

emilluca · November 2009

Send it all to me. I think the brisket part is the best for flavor.
E

Spare Rib Question

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