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Trimmed spare ribs into STL style ribs. Now what?

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    Trimmed spare ribs into STL style ribs. Now what?

    I just trimmed up a big slab of spare ribs turning it into STL ribs. Now I’m wondering how to cook up the parts I trimmed off any suggestions?

    #2
    Cook 'em up as-is right beside the StL racks. Or, I like to spend the time trimming the meat off the little white plastic pencil-like cartilage pieces and frying it up as a little stir-fry treat with some teriyaki or soy, garlic & brown sugar while I'm running the smoker.

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    • FireMan
      FireMan commented
      Editing a comment
      Great idea, stir fry.

    #3
    I usually trim the trimmings and make sausage with them

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      #4
      chef snack!

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      • Huskee
        Huskee commented
        Editing a comment
        Exactly!

      #5
      I make rib burnt ends with them. Just like belly or brisket burnt ends.

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        #6
        The obvious answer is Rib Tips.

        I had a couple racks with big skirts on the back the other week. Put them on a skewer and hung in the PBC. We're delicious.

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        • HawkerXP
          HawkerXP commented
          Editing a comment
          Yumm. pbc, pbc....

        #7
        I cook them up along side the ribs. They're usually thinner and will cook much faster so that way I get some little snacks to munch on while waiting on the ribs to finish. Once cooked these also go great in a pot of beans or even in the smoked mac and cheese!!

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          #8
          Chop up into 1½ or 2 inch pieces and make Chinese steamed spareribs with black bean sauce. Sometimes referred to as dim sum ribs. Delicious and a good way to use up the rib tips.

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            #9
            I got a batch of Thai chili sauce from my cousin's restaurant. Gonna use that on my next set of rib tips

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              #10
              I just cook them along side the St. Louis. About 2-3 hours later they are done and you have a great snack while waiting for the main course.

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                #11
                I’m another one that says they are chef’s treats. Especially the flap meat.

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                  #12
                  Thanks for all the suggestions. Lots of ways to choose from. I went with BBQing them alongside the STL ribs. Now they are chopped up and waiting to be used in omelets, sandwiches and possibly some BBQ bean enhancements. There was a surprising amount of meat. At least three meals for the two of us.

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