Spare Rib Skirt Ham


 

Bob Correll

R.I.P. 3/31/2022
I've made this before, but it's been awhile.
Skirt, or flap meat, from a slab of spare ribs, cured with Tender Quick for 3 days, sprinkled with maple sugar and cinnamon, hickory smoked for 2 hrs at 140F.

Sliced on a bias across the grain, cooked in a little bacon grease for my egg McBob.

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Just a fun little thing to do, with it's own rewards.
The hint of maple and cinnamon was perfect, and it tasted better than pumpkin pie spice. :)
 
I've been making McRich's for many years but I must salute the master of the Mc(insert name here). Your McBobs always are the master of creativity, flap meat who would have thunk it.
 
I've been making McRich's for many years but I must salute the master of the Mc(insert name here). Your McBobs always are the master of creativity, flap meat who would have thunk it.
 
Bob, followed your advice on skirt ham but I cured all the trimmings including the bone parts. The end result for me was navy bean soup with “ham”. Sure came out good!! Thanks for the tip, I will treat all my spares trimmings this way... unless I cook them and eat for snacks~~~
 
Anytime I've got spares, that flap'll be chowed down on halfway the cook ;) .
IF I had not put it on at the same time, not a bad idea :) . Funny though, that flap always disappears before the smoke is finished ;)

Good idea though and nice pics!
 
Bob, that looks really good. I'll PM you my address so you can send me 5 pounds or so.;)
 
I smoke all the meat trimmings when I do St. Louis cut ribs. I pull all the meat around the cartilage for a Pulled Rib meat sandwich.
 

 

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