Trimmings from spare ribs

[Tax Man]

I know this topic has been discussed before but I can't seem to find anything. I bought six racks of spares for the 4th and trimmed all to SLC. Now I have a bunch of trimmings that I want to use and am looking for ideas as they look too good to pitch. Anybody ever cook them down and use for baked beans?

[Panhead John]

I actually did that yesterday with some pinto beans. I had a tip I cut off one end of my STL’s, maybe 4” wide. I pan fried it a little, then cut up the meat and added it to my beans.

[bbqLuv]

Sir Panhead John did you also cook the pinto beans on your grill?

[Panhead John]

Sir bbqLuv I cooked them on the stove top. I haven’t tried them on the grill before.

[Potkettleblack]

Rib Tips are a Chicago specialty. On the menu at all the old school aquarium smoker joints.

Here's Malcolm Reed on it:

https://www.youtube.com/watch?v=8MR2qFapuWI

[rlozinak]

I usually just smoke them with the ribs. Then have them as a treat before the ribs are done

[jerrybell]

This is me. It's called the chef's bonus.

[Mosca]

I actually did this a couple weeks ago. You mean these parts:



I used the flap and skirt, and the brisket bone. I left the tips on my racks; if you have the tips, you can use them this way, too.

Since you are done with your rib cook, take these pieces, cover them with rub, and grill them. You know, like they’re pork chops. Then, chop the meat into small pieces, and, starting with cans of baked beans, sauté some onions, garlic, green peppers, mix in some molasses or brown sugar, some bacon, some bbq sauce, ketchup, Worcestershire, whatever you want, maybe squeeze in some yellow mustard, to make some beans. Put it all into an oven-safe dish and bake them, covered, at 325° for an hour or so. They can go 2 hours, if they go 3 hours you should add some liquid.

If you’re also using the tips, IMO they’re easier to clean after they’re cooked. But man, they’re the best. I’d consider leaving them on the racks next time.

[LA Pork Butt]

I throw them in a crock pot and cook them low and slow for 8 hours. I use it anyway I would use cooked pork.

[TripleB]

I make pork broth and chop the stewed meat for the dog.

[Grillin Dad]

I use them all the time in baked beans. I also use them in green pork chili and pork stew. They’re pretty great!

[jfmorris]

I use some of the smaller trimmings in beans and such, after smoking, but the rib tips themselves are almost as good as the ribs, and you can smoke and eat them. Just gotta spit out the little white pieces of cartilage.

[Bkhuna]

Why spit out the cartilage? Think of them as All-Natural Joint Supplements.

[Greygoose]

I grind them up and make sausage ,,,,

[Tax Man]

Thanks to all for your ideas. I think I'm going to put all the trimmings in an aluminum steamer and throw them on the PBC. Let them cook, let some of the fat render, then see what I end up with. I have made bourbon baked beans with bacon in the past and I'm going to substitute this meat for the bacon.

[Mosca]

Don’t substitute for bacon, ADD it to bacon. I’ve done both. Add it. One way, people like the beans. The other way, people say, "How did you make these beans, they’re great!"

[IowaGirl]

What Mosca said. Rib tips that aren't smoked have a mild porky taste -- they add depth and meatiness to the beans, but won't add the same flavor that bacon does.

[jfmorris]

Why in a steamer? Will they get smoke?

[FireMan]

Shoot, I seldom trim em down to SLC. Usually hang the whole slab on my barrel, cook em, & trim em after they are cooked. Some of the meatiest, choicest part. Good eatin.

[Texas Larry]

I usually cook them in with beans or chili verde, but this week I ground some in with chuck to make burgers.

[IowaGirl]

I think it's safe to say, given all the responses here, that the only thing a person should NEVER do with rib tips is "toss 'em".