What to do with the trimmings from spare ribs


 
Matt Gard

Matt Gard

TVWBB All-Star
I am going to be cooking a couple of racks of spares that i am going to cut into St. Louis style. Any recommendations on what to do with the trimmings?
 
Cook's treats! You could rub them the same as the ribs and cook them that way, do something different with them, or even save them for future use. If you cook them with the ribs they'll be done in less time, thus providing you with a mid-session snack or some bits to toss into a pot of beans.
 
Brad I think I am definitely going to try that. Tossing what is left after the cooks treat into a pan of beans on the smoker sounds awesome.
 
What Brad said and what you don't finish you could add them to some baked beans if you are serving it with your ribs.
 
Yep-er to what they said.
I also vac seal and save for Posole or green or red chili stew.

Tim
 
I'm in the minority around here, I toss them in the garbage. I really dislike all of the gnarly stuff in the trimmings.
 
I freeze them and cook them later. The packs of ribs I buy usually have 3 racks, so it would get pretty crowded trying to cook the trimmings at the same time. I find it easier just to cook the trimmings alone.
 
Larry D. said:
I freeze them and cook them later.
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Me too.

I put my standard pork rub on them. I cook them at 250F, for about 2 hours unfoiled, then about another 1 hour foiled. I then cut them into squares, sauce them, pan them and put them back on for about another 1/2 hour.

My wife likes the rib tips better than the ribs.
 
I'd be curious if anyone has weighed the trimming vs St. Louis rib. I recently bought 3 whole spares on sale at the grocery store for $1.79/lb. and spent around $25 IIRC. I looked at the local Costco and they have three packs of St. Louis cut for $2.79/lb. and the total price was in the same range. I will probably start buying them already trimmed. I also will cook them and put them in some beans, but I think you can get as good of a flavor from collecting drippings in a pan and adding that to the beans.
 
I cut my spares into St Louis style. I take the brisket off and put some rub on it and cook it for about an hour or two. The rib tips I cook up like the ribs and then use them for beans in the future or use small pieces in ABTs (Stuffed jalapenos) along with eating them like ribs.
 
Jim Lampe said:
...and i keep the spares intact.... cook the whole shabang.
why not.
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True.. And I do the same, but sometimes around here I get spares trimmed to St Louis and they come with the Rib-tips and flap meat in the same package.
And then you got to ask yerself, should I cook them or save for something else.:wsm:

Tim
 
Spares come already trimmed here, well this is St Louis ya know:D
You can get them without the tips included, but they cost a fair amount more.
I cook them with the slab for snackin'

I once cured and smoked them like ham.
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Flap ham.
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I smoke them along with the spares. Towards the end of the cook, I sit on the deck with a beer and snack on them.
 
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