I generally BBQ/smoke St. Louis cut spare ribs rather than Baby Backs, and the cuts I get always include the part above the bones that includes those little pieces of gristle. I was recently asked if I would mind trimming that part off so the rack is a nice rectangle without the gristle.
My question is not how to trim them. My question is: Is there a good way to still cook those trimmings? I hate to throw away perfectly good rib meat just because some people don't care to suck it off of those pieces of gristle.
Does this question make sense to anyone?
My question is not how to trim them. My question is: Is there a good way to still cook those trimmings? I hate to throw away perfectly good rib meat just because some people don't care to suck it off of those pieces of gristle.
Does this question make sense to anyone?
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