Trimming Spares to St. Louis style....


 
N

Neil Grant

TVWBB Fan
after buying whole racks (from Costco) and removing the boneless flap and creating St Louis cuts...what to do with the rest of the ribs ?

There's lots of meat but also lots of cartilage and small bones left. I never know what to do with this and usually freeze until I realize I have no plan and then just trash it.
 
Throw them on the smoker with the ribs. It will provide a tasty snack for the chef during cooking.
 
I cook them along side the ribs. I will Freeze some of them in half portions and use tham when making baked beans and other soups.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
Throw them on the smoker with the ribs. It will provide a tasty snack for the chef during cooking. </div></BLOCKQUOTE>

+1 to this ^^^

they will take less time than the ribs, and are a great snack while waiting for the ribs to finish.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Silvey:
I cook them along side the ribs. I will Freeze some of them in half portions and use tham when making baked beans and other soups. </div></BLOCKQUOTE>

This is what I usually do. They go great in Keri's hog apple baked beans
 
Costco, in my area, is now carrying St. Louis cut spares prepacked by Swift, I think. I bought some and smoked 'em up a couple of weeks ago and they came out great.
 
"just trash it"
Blasphemy IMO
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I use them for Po-sole, green chili stew, beans and such.
The rib-tips by them selves are a favourite on the South-side of Chicago. If done rite they are some mighty fine eatin!
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Tim
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by B Lauchnor:
Costco, in my area, is now carrying St. Louis cut spares prepacked by Swift, I think. I bought some and smoked 'em up a couple of weeks ago and they came out great. </div></BLOCKQUOTE>

Same here. You still have to remove the membrane but they're very convenient. Three per pack though.
 
I usually cook them along side the ribs for a snack. At our last event we sold chopped ribs tibs for a couple bucks to get rid of them. One customer brought back a plate of cleaned bones & cartilige, but wanting his money back because they were there. Must have been so awful.

Lately I have been freezing them uncooked to save up and make some sausage. Have not gotten around to that yet.
 
When I buy the whole rack of ribs, I cook them as spare ribs, and then when they're done, I cut them to the St Louis sytle.....that way I eat most the boneless flap right away, and then start to eat the ribs....

I do this since I saw a few pictures sent in by Jim Lampe, who did the whole rack, and then cut the flap. the thing is, I love to eat the fat between the cartilages....you can open up the flat to remove the small bones & cartilages, then slice the flap thin, and they're delicious!
 
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