what to do with trimmings from St. Louis ribs


 
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BenjaminW

TVWBB Member
Hello all,
Just looking for some ideas on what you guys and girls do with the trimmings when you trim down spares to St. Louis style. In the past I have put them on the smoker with the ribs, but im sure some of you guys have some other great ideas.
Thanks for sharing!
 
That little flap is a snack for the cook.
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I haven't found a good answer for the rib tips.
 
I like to smoke them along side my ribs with no rub and use them for beans or freeze them and use them as I would a ham hoc. They are real good to use in Red Beans and Rice instead of pickled pork.
 
Aside from what has already been stated, if you have a bunch of trimmings, smoke them all, eat some, let the others cool down and then slice them up for the next time you make ABTs!
 
You don't do anything different than you would do with untrimmed spare racks.

You just cook them along with the trimmed racks the exact same way (until they are done) and eat them along with them or use them in chilli, beans, etc. I've even just pulled/shredded the meat of of them and used them for pulled rib sandwiches or even mixed the shredded rib meat with pulled butt. Tastes great.

Bottom line - same thing as when you part out a chicken. You don't ask yourself what to do with all the parts, you just cook them along with everything else
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Else, to save room - vac seal them all and cook them later.

Just check them for done as they can sometimes get done sooner that the ribs (flap and tip pieces).
 
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