Doing a rack of SLC spare ribs in the PBC today. This rack from Wild Fork still had the flap of meat on the back, which I trimmed off. Wanted to see what I could do with it so I trimmed it up a bit, tossed with salt pepper and some brown sugar and hung with the ribs. After 2 hours I pulled the flap out and it was really tasty. Almost like hot pork jerky, if that makes sense? If I wanted to make something like this in a large quantity, what would my best bet? Or is it just one of those little cuts you save for yourself lol. I was thinking maybe 1/2” slices of pork belly or shoulder maybe.
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For me, that is always the chef’s treat. If I trim a whole rack down to St Louis cut, I make the tips separately (or, more often, leave them on the rack for St Louis +), and use the other trimmings for beans. -
I use it for beans myself. For pork jerky I use loin.Comment
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I used to smoke it separately with a dash of salt. That was for my 4 legged fishing buddy. Unfortunately has has passed on so i need to find a new way for it.Comment
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