So I have some spare rib trimmings in my freezer that I've been trying to think of what to do with. Chili keeps coming up and sounds pretty good for this mid Nov colder weather, so thinking I may do that. Was wondering if anybody has any tips, recipes or ideas on how to make some delicious pork spare rib chili. Some of the meat is still connected to the sternum bone. How would you guys go about cooking it up? Should I smoke the meat a little bit first or boil them up in a stock? Any and all suggestions are welcome.
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Pork spare rib chili
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OK, sheer projection here. If it were me, I'd smoke them to tender - should be faster than doing spares. Maybe a little "Mexican" oriented rub before smoking.
Get them out on a board when they've cooled a bit and cut the meat off the cartilage and sternum. Cut down any over-large meat pieces, then put them in the pot as you would any other meat.
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Were it me, I'd smoke yer rib parts, git that taste goin on...
I'd likely then skin th bones, set th meat aside in covered container to preserve moisture content...
I take th rib bones, etc. remnants, an boil em down some, make a rich stock, then use it as my chili base, an begin assembly...
I loves me some rib chili; usually I'm startin with ribs already smoked, sometimes jus saved bones from my icebox...
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I like the broth idea. Heree's another take though. Put smoke on them for an hour or two. Then remove the meat from the bones. Then cut the meat to size and brown the it in a pan. Then add to the chili and cook 'till the meat is tender.
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Smoke the ribs but make sure they aren't fall off the bone cooked. Then cut the meat up and finish them in the pot so they can meld with the rest of the ingredients. I'm making no-holds-barred chili on Friday for the Michigan/Indiana tailgate. I'll be smoking a chuck roast about 90% done and will finish tenderizing it (after I've cubed it) in the pot.
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I just did this smoked pork chili from a pork loin packer - agree with the smoked!
brined and dry aged the loin, smoked covered with smoked paprika, with KBB & hickory chunks
S&P, Garlic, Cumin, Oregano, Chili Powder, Cayenne Powder
a bit of white vinegar
roasted tomatoes and tomato paste
chicken stock
roasted chopped Poblano, Anaheim, and Jalapeno's
sliced celery off the Blackstone
chopped white onion off the Blackstone
2:1 dark red kidney beans : pintos
served with crackers, shredded cheddar, sour cream & green onion. It was gone the next day.
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