Spare Ribs, Pork and Beans


 
I constantly see pork necks at the local Mexican grocer... yet never think of what to do with them.
John, you ALWAYS open my eyes with your cooking. Thank You!

Now, your ribs look absolutely Fantastic!
The Beans are blowing me away!
and the Collard Greens are Excellent!(wish liz liked'um)
I see your Santa Maria Grill hiding in the background.... ya got it ready for action soon?
 
Jim Lampe said:
I constantly see pork necks at the local Mexican grocer... yet never think of what to do with them.
Click to expand...
A late friend of mine loved, with a capital L, neck bones and sauerkraut.
It's been years, but I've eaten my share of them too.

edit, are pork necks the same as neck bones??
 
That is a great looking plate of food. I have never cooked neck bones. I bet they really improve the beans.
 
John, looks great as usual. This is one reason I periodically like to pick up full spares, i.e., so I've got flap meat and ribtips for greens, beans, etc. Nice job.
 
Great job John. Now I want to get a bunch of those neck bones, season & smoke 'em, then vacuum pack portions of them for use all summer in baked beans. (if summer ever gets here that is)
 
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