Spare Rib Skirt Ham

[Bob Correll]

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.

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.

 

[Sean H]

What the? That looks amazing! Never even thought to try that with the skirt meat.

 

[Rich Dahl]

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.

 

[Rich Dahl]

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.

 

[Timothy F. Lewis]

I'm just trying to figure out how early one might have to get up to have these gems at 6:00!?

 

[TOM BAUER]

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~~~

 

[Len Dennis]

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!

 

[Pat G]

Bob, that looks really good. I'll PM you my address so you can send me 5 pounds or so.

 

[Barb D]

That's some good stuff Bob. I like it a lot.

 

[Cliff Bartlett]

Breakfast of Champions! Looks fantastic Bob.

 

[Bill Elwell]

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.