St. Louis Rib trimmings.....pulled

Discussion in 'Pork' started by geek with fire, Mar 17, 2008.

  1. geek with fire

    geek with fire Master of the Pit OTBS Member

    I have to say that I like spare ribs over baby backs because spares have more meat and a less gamey flavor. However, I don't care for the trimmings....namely the brisket (or rib tips). Normally I give them to the dog (and boy does she love me!), but this weekend I got a rack of spares that had really thick rib tips. I didn't feel like I could throw it away this weekend, but I can't stand the connective tissue in it.

    So, I laid the flap on top of the tips and rolled it like a cinnamon roll, and tied it with butcher's string. I smoked it to 140 and put it in a foil pack with some bacon grease and apple juice, and cooked to 205. Obviously it didn't fall apart like pulled pork, but it did shred very well. I just mixed it with Jeff's sauce and made some kickin' sammies.
     
  2. desertlites

    desertlites Master of the Pit OTBS Member

    sounds good Josh-I save my trimmings till I have plenty,use a strong dry rub on them-let sit for a couple days and smoke.Allie uses it in her gumbo or jambalaya. Tasso-I still like bb's
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Sounds like a "Porkball" me me :{)
     

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