what to do with extra st louis meat?


 
S

Steven A.C

TVWBB Member
Ok, i trimmed my spare ribs and now i have 2 ziplock bags of rib meat. What are some things I can do with this meat? How long will the thin lean pieces take if I throw them in the smoker? I think I can use the breast bone meat in a tomato sauce.
 
use the breast bone for something else but by all means bbq the lfetovers (also known as ribtips!!!) as to when they are done the thin strips make for great teasers and the other pieces are usually done with the rest of the Q.


I usually have longer strips with cartilidge in them and then q them and cut them into 1 1/2 inch pieces...often love them better than the ribs!!!
 
Season them with salt and pepper and smoke all the trimmings for a couple hours along with the ribs. Vacuum seal and freeze to use for beans this winter!
 
I mean this in the nicest way. I am having trouble understanding questions about "what to do with" St. Louis trimmings. By that I mean the questions seem to imply that one needs to do something separate with the trimmings.

I don't really need to do anything different with them. I've done St. Louis cut now for about 6 or 8 rib cooks. One just last Friday. I did 3 racks of "Chinatown ribs".

When I St. Louis cut my spares I am just breaking down the full spare into it's component parts.

This doesn't mean that one needs to do anything different with them. The "rib" part that's left presents almost like baby backs but with more meat and flavor than BB in my view - just like spare ribs in general. In a sense St. Louis cut spares are just bigger, meatier baby backs.

So I am actually doing St. Louis cut for faster cook time at a given temp as well as going for the (to me) better presentation than a whole, untrimmed spare rib rack.

Other than the St. Louis ribs you have tips, skirt and the point. If you leave the point on it's St. Louis, if you trim it off I believe it's Kansas City style (which I do).

Cook all the meat at the same time, just as you would if you left the spares whole. I place the ribs on the top rack and all of the cuttings on the lower rack. I marinate or rub all together. I don't separate out the other cuttings for use later at all. No need to (unless you specifically want to).

So - rib cuts on top all other meat below. But - mix them up how you want, really doesn't make any difference.

I will take the skirt and points and cook them in foil to help keep them from over cooking, but other than that the tips and breast bone go right on the rack. All gets foiled at the same time and unfoiled at the same time. The skirt and points are "tasters" during the cook or right after pulling.

The rib tips and breast bone cuts get chopped in 4" inch or so sections and get served right along with the "ribs" for those who don't mind a little picking. They are really flavorful since they have more fat. The meat pulls easily from the fat, making them easy to eat.

That said people will tend towards the ribs. The tips and breastbone that's left get eaten with the leftovers. I just finished a plate full of rip tips about 30 minutes ago. There's none left now
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Otherwise I'll pull the meat and save for sandwiches or mixing with pulled pork.

So I don't save the "other" pieces for cooking later ever. I always cook everything just like I would by cooking the whole spare rib plate.

Most times there's no left overs. Only when I cook way more than I need will I end up pulling and zip locking.

I'd much rather cook everything at once than saving/freezing the other pieces for cooking later.

What I may try next time is cooking the ribs sections with the primary recipe I'm playing with and cooking the "cuttings" with my standard rub, etc to split things up for later.

So not trying to offend, but there really shouldn't be any question with what to do. The cuttings don't suddenly become anything different or somehow a problem just because they are now separated from the ribs themselves? It's what is typically cooked with the spare rib plate when cooking whole.

Treat, cook, serve them the same and cook them at the same time as the ribs.
 
this seems to be a re-occurring thread around here.

if you have the patience to trim out the bones and cartilage, and have a meat grinder, they turn into fine sausage. As much as I like bbq, I'd rather not have it all the time. I find it nice to put the trimmings to another completely different use, breakfast patties being one.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
this seems to be a re-occurring thread around here.

if you have the patience to trim out the bones and cartilage, and have a meat grinder, they turn into fine sausage. As much as I like bbq, I'd rather not have it all the time. I find it nice to put the trimmings to another completely different use, breakfast patties being one. </div></BLOCKQUOTE>

Mmmmmmmmm.....breakfast sausage! Yummy!!!!! Another idea for the trimmings is to make Chinese or Japanese dishes that cook very quickly. I've marinated skewers of meat in teriyaki type glazes and then grilled 'em. One awesome glaze combo I like uses imported Japanese ingredients. The imported stuff tastes much better than domestic, and usually has less salt too. The recipe is simple; equal parts of soy sauce and mirin plus a bit of sesame oil. I marinate the meat for mebbe an hour, put the skewers together then grill them on a very hot fire. Just before serving I sprinkle on some Japanese Sansho pepper.
 
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