St. Louis trimmings ??

[jmedic25]

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.

 

[spydermike72]

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.

 

[wilson]

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.
Ron

 

[mossymo]

We save and freeze the pork trimmings to add and grind with venison for making sausage.

 

[hawgheaven]

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!

 

[richtee]

Check it out:
http://www.smokingmeatforums.com/for...light=porkball

 

[jmedic25]

Porkball...I like it. It almost sounds like a sport for all of us excessive eaters on smf.

 

[crewdawg52]

Treat like you did the ribs and smoke! Snack for the Cook!

 

[deejaydebi]

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.

 

[squeezy]

I agree with Hawg, they are great added to Dutch's beans, soups, stews or a chilli.