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St. Louis trimmings ??

post #1 of 10
Thread Starter 
What do ya'll do with the nibblets leftover from trimming spare's St. Louis style. How do you cook them. The only time I've tried they turned out like rubber. I let them smoke right next to the ribs?? Its a lot of meat I hate to throw it out.
post #2 of 10
I cook them, but they finish much faster than the rack of ribs. Those are the cooks treats!! Keep an eye on them and they can be good.
post #3 of 10
I did some last week, I rubbed them down and cooked them next to the Ribs I was smoking. I foiled and sprayed them with apple juice, half way through the cook, then I glazed them with some sauce and finished them like i do my ribs.
I have them saved/frozen to go into some Chili that I am planning on. It took all my strength not to eat them while I was waiting for the ribs to finish.
post #4 of 10
We save and freeze the pork trimmings to add and grind with venison for making sausage.
post #5 of 10
I cook them along side the ribs, using a 1.5-1.5-0.5 method... or thereabouts... the smaller stuff will cook alot quicker, I put them aside and wait until I foil the larger stuff. When I foil, I use the same apple juice mixture as I use with the ribs.

When they are done, I let them sit awhile, then pull the meat off the bones (like pulled/shredded pork) and freeze, for use later on in other dishes.

Hope this helps!
post #6 of 10
post #7 of 10
Thread Starter 
Porkball...I like it. It almost sounds like a sport for all of us excessive eaters on smf.
post #8 of 10
Treat like you did the ribs and smoke! Snack for the Cook!
post #9 of 10
Sometimes I'll smoke em at the same time and use them for snaks but like Mossy most often I save them up for making sausages. It makes a better tasting Slim Jim or pepperoni than plain beef or pork butt. Just watch those little white nubby things.
post #10 of 10
I agree with Hawg, they are great added to Dutch's beans, soups, stews or a chilli. icon_idea.gif
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