Opinions solicited, idea on how to cook rib trimmings

[Mosca]

I often get the full racks of ribs, with tips and breastbone. I’ll square up the St Louis cut, and smoke the trimmings (tips, flap meat, breastbone) for use in beans.

On the other hand, i could also put some smoke on it, then grill it, and put it in the beans to braise, right? That’s what I do with country style ribs, in bbq sauce.

What I’m thinking is the timing or everything. I don’t like putting beans under the ribs, because that’s just too damn greasy. And if I slow cook the trimmings at the same time as the ribs, they don’t get to simmer in the beans like I want them to. But a touch of smoke, then a quick sear, then a two hour braise, has everything finishing at the same time.

I think this would work fine. If it works for loin meat, it should work for tips and flap meat.

[DogFaced PonySoldier]

Sounds like a delicious plan to me!

[rlozinak]

That does sound like a good plan

[TripleB]

I know that we are coming into summer and it's gonna get hot, so having soup is not on most people's menu. But I like to take the trimmings and make a good, rich pork broth. You can freeze the broth. I usually always have at least one broth (beef, chicken or pork) in the freezer. The meat can still be used in beans or other dishes.

FWIW......

[Oak Smoke]

In my part of Texas there are beans on the breakfast menu at most of our cafes. The Mexican influence here has beans as a part of most meals year round.

[jfmorris]

I see no reason this wouldn't work. I've actually pulled some flap meat and rib tip trimmings (that breastbone meat) off the grill after about 2 hours, and diced it up into my baked beans, and then put the beans on a grill or in the oven to finish while the ribs kept going. Usually you get enough smoke on that meat in a couple of hours to add some character to the beans.

[Mosca]

jfmorris That is exactly what I was thinking, thanks! The grilling part is to get some char that will carry into the beans.

[Oak Smoke]

I’ve done much the same as you suggest. I’ll put the trimmed pieces on with the ribs long enough to get some smoke and a bit of char then I wrap them for about 2 hours. It’s easy to get the bone and cartilage out then. The meat is very tender so I chop it and save it for a sandwich in a day or two. I’m sure it would be great in beans.

[troymeister]

Rib Tips are a big thing here in Chicago. I save the tips and flap meat for a meal another day. Smoking and braising is the way to go. I like the tips to be soft like many of the BBQ joints around here. Basically after two hours of smoke, I'll put them in an aluminum pan with a little apple cider vinegar, bbq sauce, maybe a little chicken stock, garlic and whatever else I feel like throwing in there. The apple cider vinegar helps break down the cartilage. Then I seal the pan tight with foil. Let the pit get to about 275 or so. Two or three more hours then I remove the foil and let the sauce reduce and thicken for maybe 15 minutes.....Delicioso.

[Mosca]

When I lived in South Bend back in the 70s I couldn’t afford ribs, but if I could scare up a couple bucks I got tips. I love tips!

[ecowper]

I usually just cook the trimmings from the spareribs right in the beans, don't worry too much about smoke or searing or what have you. I do brown them like I would any other meat in the bean pot, then add all the bean makings. When they get far enough along, I pull the meat off the bones/cartilage, chop it up and add back into the beans. FWIW

[Bbqmikeg]

I just smoke the tips and trimmings for 3 hours and eat them as "chef snacks" while cooking. They’re not all that tender but it’s a good smokey snack.

[klflowers]

I treat them like burnt ends. The by the time the rack is ready I am full

[Huskee]

What I always do with the edible trimmings is sautee them with olive oil, soy sauce, brown sugar, salt & coarse pepper into a little terriyaki-like stirfry for me myself and I!