I am making five racks of spare ribs and i am going to end up with chine meat and other trimmings any one use this as chili meat ? If so ... method??
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Pork rib chine meat
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I agree that pork should be made into a pozole. I tasted red pozole for the first time this year and from the first bite I figured out where true Texas-style chili comes from. No tomatoes in sight. I suggest you search for a recipe for red pozole. I usually just add salt and pepper to the pork trimmings and use them for smoked pork with collard greens and in bean dishes.
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Club Member
- Mar 2016
- 4
- Kingsburg, California
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Craig (seriously addicted to bbq)
Char-Grill COS, Masterbuilt Digital Electric Smoker, Maverick ET-732 dual probe thermometer
I have trimmed as much fat off as possible and used the meat for stir-fry, but never for chili. The chili idea sounds good though.
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One of the best recipes we love is to cut the chine meat into small chunk's, put in a crock pot, cover with sourkraut (Franks canned), sprinkle some brown sugar on top and cook 6-8 hours. If you like kraut and pork this is simple and delicious. You can vary the amt. of kraut or meat and still not screw it up. We love it.
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