Trim from St. Louis Cut?


 
W

Werner

TVWBB Member
Hi there.

I was curious what folks do with the trimmed meat after trimming some Spare Ribs into St. Louis cut?

Do you throw them separately on the smoker? Save them for something else?

Toss them? I cant imagine wasting this meat.

Thanks
 
Many will cook and it's snacks for the cook. Can also hit with different rub and see if you may like to make changes to the old standby.

Great for beans, you have choices.

Jim
 
Hi Jim,

Thanks for responding. As far as the beans go, do you add them after smoked or raw to the beans before being cooked? Ive made Boston Beans many times and use salt pork so I would assume using this after smoking, but would be curious what you mean.

Thanks again
 
I usually smoke up the trimmings like I do the rest of the ribs, meaning I rub them and cook them low/slow. I'll pull some off for snacks and I'll freeze up the rest (after smoking) for the next time I make beans.
 
Werner, you would definitly want to cook them first. Unless a pot of beans were in the cooker for a LONG time, I wouldn't take the chance. Plus, if you put them in raw, you wouldn't be adding much flavor wise, and the texture would be iffy.

Smoke them alongside the ribs with some rub, and then dice up the meat into good size chunks. This stuff added to beans or chili, or whatever, will really perk them up. Great flavor addition.

Or you can save the raw scraps and dice it up and use it for tacos or green chile verde, etc. Alot of options, even homemade sausage.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">even homemade sausage. </div></BLOCKQUOTE>

its a bit of an effort but its not expensive to do. A hand crank grinder will set you back about 50 bucks, and pensey's spices has nice mixes for things like breakfast sausage. I usually wrapped the seasoned ground pork into 1# logs, and cut them into pucks once its frozen. Or you could make your own fatty...scotch eggs...its endless.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Minion:
Many will cook and it's snacks for the cook. Can also hit with different rub and see if you may like to make changes to the old standby.

Great for beans, you have choices.

Jim </div></BLOCKQUOTE>


X2
 
I actually have a grinder and sausage tube for my kitchen aid.. now you got me thinking. The very few times Ive made sausage, I have usually used pork butt.
 
You must log in or register to reply here.

 

Back
Top