Anyone ever “pull” rib meat for sandwiches?

[fzxdoc]

I eat the meat right off the bone, cold, the next day. So yummy. Better than lunchmeat. But then I like cooked/smoked meats that have not been reheated.

Otherwise, I pull the meat off the bone, give it a rough chop and vac seal it for beans or a little extra lagniappe of smoked pork flavor when cooking a beefy Chile Colorado type chili.

Kathryn

[hoovarmin]

Not for sandwiches, but definitely for lentil soup.

[fzxdoc]

Good idea!

[Smoker_Boy]

OMG lentils!!

Reminded me of the old British show "The Young Ones".
Neal was always fixing lentils.

[SandPiper]

These are all great ideas. I must have no imagination, always just reheated and ate then on the bone. Will definitely try some if these approaches. Mosca, thanks for bringing this up.

[Prof Bunky]

We frequently pull them for sams or anything else with a pulled pork requisite.

[Jim White]

After seeing this post, my only choice for lunch today was rib tacos!

A little rib meat, some queso fresco and a corn tortilla in a hot carbon steel pan:



I wanted to preserve the semi-crispy tortillas, so the salsa went on the side for dipping like birria:



That was only one rib of meat. There's one more rib in the fridge, so tomorrow's lunch will be a re-run. Strongly recommended.

[Mosca]

Well it’s all done. I mixed the baby backs and the spares all together and got about 2 lbs of meat. I kept 1/2 lb out for now, and froze the rest in 1/4 lb packages for future use. It’ll probably go to either tacos or sandwiches, nothing wrong with either.