Pork cuts of meat


 
Ray.S

Ray.S

TVWBB Super Fan
So I have been smoking a lot of St. Louis cut ribs lately. The wife and I have really enjoyed the flavor profile of the recipe from Myron's book. Only thing different we do is use Bone Sucking Sauce at the end and cut his time back a bit which is long for 275º cooking. We have really become fond of making soft tacos with the thin strip I cut off the rib tips and skirt left overs, so much so that we would like more of this. What cut of pork could I cook along with the ribs to get more of this? I have not tried country style ribs but tenderloin did not taste as good for this purpose.

Thanks in advance.

I should have added that we also make this from pork shoulder and turns out great as well but just looking for something quicker.
 
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If you have a local butcher, they are getting rare these days, ask him to save you trimmings from when he trims his ribs. He probably just grinds them to add to sausage.

I have also found trimmings at my local grocer a couple times but that's pretty rare.
 
Have you considered getting a full rack of spares and cutting to St. Louis style yourself? That will give you lots of trimmings to cook up.
 
CSPRs (Country Style Pork Ribs) are strips of pork butt/shoulder (at least that's what I consider them to be - others will disagree with me on that and that's OK). I think those will provide the taste and texture you're looking for. Plus, they're not expensive! Try a pack and see how you like them - I think you'll be happy with them!
 
Check your local Hispanic market. I get packages of trimmings for making Posole or green chili stew all the time from them. Also check out any food service store. I get 10# boxes of rib tips ( Moo&Oink) and 30# boxes (Chicago Meat Authority) from GFS or Gordon Food Service.
HTH

Tim
 
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