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Rib trimmings?

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4477
    • Stockholm, Sweden

    Rib trimmings?

    Hi all, thought I'd ask what you do with the rib trimmings? Usually when I smoke ribs (for myself) I don't trim, but I can see a point in doing so to get a uniform size/thickness for cooking. I have decided to try it on the next set of ribs I do.

    So, what do you do with the trimmings? I guess I could put it on the grill, and cook it along with the ribs, but need inspiration here. Do you grind the trimmings and make sausages? Chop it up and add it to the baked beans?
  • _Keith
    Former Member
    • Jul 2014
    • 144

    #2
    Sternum goes to make pork stock. Rectus abdominis and anything else meaty gets made into bulgogi or char siu, which may later go into lo mein or fried rice.

    Comment

    • Huskee
      Administrator
      • May 2014
      • 15370
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

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      #3
      I trim loose floppy parts from the sides and ends of STL. I trim thick parts of baby backs loin meat to make them uniform. With the meat parts of the trimmings what I usually do is toss them in a skillet with some salt & pepper, little oil, and some terriyaki or soy sauce & brown sugar to make a little stir fry while I'm smoking. If I'm doing a lot of ribs and therefore have a lot of trimming they go into a bag for the wife to use for dinner the next night in some sort of stir fry.

      Comment

      • Henrik
        Founding Member - Moderator Emeritus
        • Jul 2014
        • 4477
        • Stockholm, Sweden

        #4
        Huskee, I really like the idea of throwing them in a skillet with teriaki & brown sugar, and perhaps some ancho chili pasta. Just up my flavor alley, and I get something to munch on while waiting for the ribs to finish.

        Comment

        • Huskee
          Administrator
          • May 2014
          • 15370
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

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            • Most favorite beer: The one in your fridge
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            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #5
          Exactly! The pitmaster needs his lunch!

          Comment

          • BBQ4FUNN
            Former Member
            • Aug 2014
            • 9

            #6
            I recently cooked about 24 rack of spare for a little church fundraiser I did. I ended up with a boatload of trimmings that I seasoned & cooked up on the smoker a few days later. That was excellent as I have a large family & the flavor was…mmmmm. I’ve been kicking around an idea for next time, but not too sure how it would fair. Maybe someone here has tried it. I was thinking of grinding 60/40 with beef for a bacon style burger (the 60 being beef). It sounds so good to me that I believe I would eat my way into a coma!!!

            Comment

          • Huskee
            Administrator
            • May 2014
            • 15370
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Masterbuilt Gravity 560
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber 26" Original Kettle Premium (light blue)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke X4 by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well

              Accessories
              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #7
            Originally posted by BBQ4FUNN View Post
            I’ve been kicking around an idea for next time, but not too sure how it would fair. Maybe someone here has tried it. I was thinking of grinding 60/40 with beef for a bacon style burger (the 60 being beef). It sounds so good to me that I believe I would eat my way into a coma!!!
            That sounds good! I bet it would be fantastic. Keep us posted if you do it.

            Comment

            • charchamp
              Former Member
              • Jul 2014
              • 85
              • Phoenix AZ

              #8
              I make ground beef out of 60/40 beef to lean loin bacon. I don't tell people what is in the meat and get the biggest rave reviews from this combo. I use to use a lean belly bacon but found the fat content so high that it was to greasy for my liking so I went to a pork loin bacon and have not looked back. For the beef I use what ever I have (usually rib, rib steak, or chuck)

              Comment

              • Papa Bob
                Founding Member
                • Jul 2014
                • 277
                • stokton ca

                #9
                I like to make Posole. The recipe I use calls for pork butt, one day I had a bunch of rib tips from a practice cook and I used them instead. what a find the Posole was excellent and the pork stock was strained and used for next butt injection win, win the stock is full of collagen from the cartilage when cooled it was Jell-O

                Comment

                • Ernest
                  Founding Member
                  • Jul 2014
                  • 3416
                  • Dallas, Texas
                  • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                  #10
                  They go in beans, greens, fried rice.

                  Comment

                  • Henrik
                    Founding Member - Moderator Emeritus
                    • Jul 2014
                    • 4477
                    • Stockholm, Sweden

                    #11
                    Lot's of suggestions! I trimmed some ribs today for tomorrow's cook, and figured this was an excellent opportunity. I mixed the trimmings with some (store-)smoked bacon that I had in the freezer. Brought out Ol' Faithful (my meat grinder, not the geysir...), mixed it all up, and fried me some proper burgers. All served with Meathead's burger glop. Awesome!

                    Comment


                    • Huskee
                      Huskee commented
                      Editing a comment
                      Pork only burgers? Nice! Well done. Big pics next time!

                    • Henrik
                      Henrik commented
                      Editing a comment
                      Yes, the flavor was really great. Very good indeed. I guess you could call them bacon burgers, of sorts. This was a first, but definitely not the last!

                    • Huskee
                      Huskee commented
                      Editing a comment
                      I need to get a grinder for my Kitchen Aid mixer. I never remember it until posts like this... Thanks Henrik for making this week's paycheck that much smaller, lol.
                  • PitSmith
                    Former Member
                    • Aug 2014
                    • 8

                    #12
                    They taste real good in homemade split pea soup.

                    Comment

                    • fracmeister
                      Founding Member
                      • Jul 2014
                      • 1343
                      • Sprang, TX
                      • Dances with lemmings

                        (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

                      #13
                      I figure it is rib meat and that is what I am cooking so I put Memphis dust on them and a few hrs before the real ribs are done I toss them onto the grill grates (upside down) and cook them low and slow. then I eventually get hungry and eat a couple. And then I sauce the rest and hit them with my little propane torch. I like ribs better than any of those ideas you guys have.... but that is just me...

                      Comment

                      • Marauderer
                        Founding Member
                        • Jul 2014
                        • 1443
                        • Powder Springs, Georgia
                        • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
                          Powder Springs, GA

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                        #14
                        I can't believe you guys trim your ribs other than removing the membrane on the back side. It really hurts my feelings!!

                        Comment

                        • Marauderer
                          Founding Member
                          • Jul 2014
                          • 1443
                          • Powder Springs, Georgia
                          • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
                            Powder Springs, GA

                            Weber S470 with smoker box and insulated custom cover
                            RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
                            GMG Davy Crockett Wifi
                            Blackstone 1575
                            Seville Classics Rolling Workbench
                            Grill Grates searing kit
                            (2) Maverick ET-732
                            Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
                            Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
                            PickleMeister
                            Pampered Chef Knives
                            All Clad BD5
                            Tyent Water Ionizer

                            I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

                          #15
                          But, what you are preparing with the trimmings sounds awesome!!

                          Comment

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