Anyone ever “pull” rib meat for sandwiches?

[Mosca]

I made four racks of ribs (2 St Louis, 2 baby back) yesterday. They came out great, I went back to basics and used MMD and Meathead’s KCBBQ sauce (not bottled).



That was about halfway through, and you can just tell where these are going!

Our guests did a decent job on them, but I have about a rack and a half left. I’m looking for things other than just reheating ribs. I’m going to take a few and pull the bones, and chop the meat or shred it or whatever for sandwiches, y’know? What could go wrong, y’know?

I’m doing it regardless, I’m just wondering who else has done this. It’s going to be like pulled pork but with all bark pieces I think.

[smokenoob]

toss some in baked beans too!

[STEbbq]

Sounds like a great excuse to create the Mosca version of the McRib in all of its awesome glory.

[Andrrr]

My first thought was to finely chop or grind the meat and mix with some sort of binder so you can form it into patties, then bread them and pan fry. Maybe the breading has some MMD mixed in?
This idea may be because I've been on a pretty long chicken patty kick lately but I think this could work 👍🏻

[Attjack]

I usually slice it off the bone for sandwiches.

[captainlee]

Save it for pizza toppings.

[Draznnl]

I’ve sliced it off the bone cold from leftovers for sandwiches. Haven’t done this in many years. Don’t remember why not. Have to remember this the next time I make ribs.

[Richard Chrz]

I like to chop it for sandwiches, and or pizzas.

[realdocBBQ]

Many times. Rib meat is great for lots of things, in beans, on sammies... whatever.

[MBMorgan]

I made four racks of ribs (2 St Louis, 2 baby back) yesterday. They came out great, I went back to basics and used MMD and Meathead’s KCBBQ sauce (not bottled).

That was about halfway through, and you can just tell where these are going!

Our guests did a decent job on them, but I have about a rack and a half left. I’m looking for things other than just reheating ribs. I’m going to take a few and pull the bones, and chop the meat or shred it or whatever for sandwiches, y’know? What could go wrong, y’know?

I’m doing it regardless, I’m just wondering who else has done this. It’s going to be like pulled pork but with all bark pieces I think.

Yessir! All the time. In fact, since there's normally just the two of us, we usually find ourselves with leftover ribs that I debone, vac seal, and keep frozen and ready for all sorts of things (as others have mentioned): "pulled" for sandwiches, chopped for stir fry, etc.

[Mosca]

This is exactly what I was thinking, what you and texastweeter wrote. Why not, right?

[texastweeter]

I will sometimes intentionally overcook baby backs, lat them on a French bread loaf split in half, flip the bones out (overcooked they come right out) Add sauce, pickles, and onions for a REAL McRib.

[Mosca]

Yep, this is what I’m talking about! On a toasted Martin’s potato bun here, but yeah!

[mrteddyprincess]

Served this back in February at our Super Bowl pre-game party! Huge hit!

[Mosca]

I want to add, because this was a cookout with a dozen people who also think it is just so amazing that I not only cook outside but also use CHARCOAL, the racks have all been cut into individual ribs.

[Skip]

I have used that chopped Rib Meat for Stuffed Peppers with very good success.

[Jfrosty27]

Yup. That’s the only thing I do with leftover ribs. I remove the meat from the bones and vac seal. It takes up way less space in the freezer too. Then in the SV pool to reheat right from frozen. Followed by sandwich delight.

[Finster]

absolutely have done this with leftover ribs.
use it the same way I would pulled pork.... sammiches, tacos, hash, etc.