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Pork rib chine meat

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    Pork rib chine meat

    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??

    #2
    I never used it for chili meat, but it is just what you need for the pork in posole.

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      #3
      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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        #4
        I use it in my Sunday Gravy ( Italian slow cooked red meat sauce)

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          #5
          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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            #6
            My wife cooks lentil stew sometimes and we have added some pork scraps from rib trimmings. It was an excellent addition to the lentil stew.

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              #7
              Last night I cooked a pot of black eye peas and for the meat I added some smoked scraps (the trimmings of a full rack of spareribs to get it to a St Louis cut) along with a couple priced off the small bone end of the ribs. I had a bowl for breakfast today. Mmmmmmmmm!

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              • EdF
                EdF commented
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                Breakfast of Champions!

              #8
              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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