St louis style trimmings??

[matlocc]

I plan on trimming my ribs to st louis style. I would like to grind the trimmings for meatballs. Not sure if I should grind all of it or try to trim all the cartilage out first. Any suggestions.

 

[Marknmd]

I would trim the cartilage out first. Good luck

 

[chopsaw]

trim all the cartilage out first.

I do it all the time . I'll buy several vac'd cuts of beef and pork at a time . I save and grind all the clean trim . Some I mix , some I don't . I use it for meatloaf , sausage and meatballs .
Not that much effort to clean the cartilage out .
A 3 pack of whole spares can give you close to 2 pounds of clean trim all said and done .

 

[WaterRat]

Not what you asked but I often do the trim as burnt ends. Usually done before the ribs for a nice snack Nice to add the smoked trim into a pot of beans too.