I cut spare ribs into St. Louis style this week. Mostly happy with how the ribs turned out. The trimming, obviously left a lot of timmings - skirt from the back of the ribs, the rib tips, etc.
Wasn't sure what to do with them really, so I put them on a couple of skewers covered in POG and MMD and let smoke with the 2 racks and turkey breast I had going.
They turned out "fine". Just wondering if anyone else has good ideas on how to make turn these trimmings into something tasty on the PBC.
Wasn't sure what to do with them really, so I put them on a couple of skewers covered in POG and MMD and let smoke with the 2 racks and turkey breast I had going.
They turned out "fine". Just wondering if anyone else has good ideas on how to make turn these trimmings into something tasty on the PBC.
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