Spare Rib 'extras'

[Frank A]

Just prepared some spare ribs St. Louis style for the first time. I have a fair amount of extra trim away meet, different shapes and sizes. Just curious how do folks utilize this?

thanks.

 

[Chad Anderson]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Frank A:
Just prepared some spare ribs St. Louis style for the first time. I have a fair amount of extra trim away meet, different shapes and sizes. Just curious how do folks utilize this?

thanks. </div></BLOCKQUOTE>
I cook them along side the ribs but pull them off earlier, chefs treat

 

[Glenn W]

+1,+1,+1.

 

[Chris Mills]

Another great use is smoke then freeze those trimmings and then use them in the future for things like beans.

 

[Frank A]

Do you general spice them differently? Or try to cut them into certain size pieces?

 

[Paul H]

One time when I was helping a friend compete,he gave me all the trimmings from the ribs. Had to be at least a couple of pounds worth. Had everyone over and made rib tips on the smoker. Cooked fairly fast and made good eats.

 

[Michael N]

I always trim. I use them for rib tips (cut them down to approximately rib size and cook in the oven for 1 hour with 2 cups sauce and 1 cup applejuice).

Use for beans (soups, ectera).

Just reheat for ribs.

 

[r benash]

Same way you would use them if you didn't St. Louis trim

To me it's no different then parting out a chicken, you cook them the same way and eat them.

Anyway, the dressed ribs will typically get eaten first and the trimmings can be cooked into beans (my family loves when I make baked beans this way). Another thing I have done is take all of the trimmings and pulled the meat from them. I've done this when I've done 4 racks or more, and there a LOT of pulled rib meat. GREAT for PULLED RIB sandwhiches! I have also taken this pulled rib meat and mixed it into pulled pork - excellent.

Most often though, when doing say two racks the trimmings are just eaten along with the ribs. After all that's what you would have done if you didn't trim the spares, right? Just wouldn't have been separated is all.

 

[S. Fink]

I like to roast them up in the oven, pull the meat and add it to homemade marinara sauce.