Sparerib Trimmings?

[Ivan Stratton]

I have done 14 St. Louis cut spareribs over the last week. They were originaly whole spareribs. I got as much meat off of the long section right above the ribs as I could and Im braising that in a jerk/almost carnita type recipe I just threw together. If its good I'll post some pics. My question is the big thick bone on the end of the spare that gets trimmed off. Im thinking of curing it and smoking it kind of like a ham hock. Ive got 14 of these pieces that are like 6" long and about 1 1/2" round. I only have tender quick. I was going to use about a tablespoon per pound and cure for about 5 days and then smoke. Anybody ever tried this?

 

[Brett Fields]

Sounds like your refering to the Breastbone? Frankly, I put rub on them and toss them in with the other stuff or on a kettle. I keep them for me as my reward for a long and succesful cook. Mmmmm!

Brett

 

[Dale Perry]

I cut off all the trimmings and grind the meat up for fatties, burgers, meatloaf, or whatever. Makes great tacos.

 

[Gary H. NJ]

I smoke, then debone the little bits and add to my baked beans. Best ever!