spare cuts for soup

[Guest]

Hello again,

I've tried loin backs twice and spares twice. Both were with BRITU and turned out great. I used 3-2-1 on both (judges would hate my tastes but who cares) I paid much more for the loin ( $5.89) than the spares ($2.69) and enjoyed equally well.

The one thing about the spares that I did not like is the extra pieces of pork (after cutting by butcher for KC style) They seemed very dry after smoking with rub for 2 to 2 1/2 hours.

Does anyone have a soup recipe where you could substitute these pork "tasters" for a ham bone with split peas or a variation there of?

 

[Rich G]

Troy-

You can substitute these smoked rib trimmings in any recipe (ie: split pea, beans, etc) that calls for smoked ham hock. You could cube it, and cook it up with some extra seasoning for tacos or burritos. You could make a smoked pork scramble with eggs and cheese. Sky's the limit!!

Rich G.