edwinters56
New member
Just finished trimming up st louis style pork ribs. Got lottsa trimmings. Any good recipes for cooking, smoking or? some say beans,
pork rib trimming
- Thread starter edwinters56
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SmokeAndSpice
New member
I use the trimmings to experiment with different rubs and smoke 'em the same time I'm doing the ribs. I put smaller pieces on long metal skewers. They usually cook faster than the ribs, so they make a nice mid-afternoon snack. Any leftover chunks I freeze and use for tacos or whatever, though chopping up and adding to baked beans sounds like a good idea.
TentHunter
Moderator
I like cooking the rib tips alongside the ribs. The breast bone is a great size to smoke up as a treat for the pooch (and pretty good eating for people as well).
The other trimmings are great for stir fry (remove the sliver skin), but if you like baked beans try this:
After you remove any silver skin from the skirt flap & trimmings soak/cure them 12 - 24 hours in a salt & brown sugar brine, then hot smoke them for about an hour and they will be like ham. They're great in baked beans!
The brine:
1/2 gallon cold filtered or distilled water
1/2 cup Salt (Pickling, Kosher, or Sea Salt - avoid iodized salt)
2/3 cup Brown Sugar
The other trimmings are great for stir fry (remove the sliver skin), but if you like baked beans try this:
After you remove any silver skin from the skirt flap & trimmings soak/cure them 12 - 24 hours in a salt & brown sugar brine, then hot smoke them for about an hour and they will be like ham. They're great in baked beans!
The brine:
1/2 gallon cold filtered or distilled water
1/2 cup Salt (Pickling, Kosher, or Sea Salt - avoid iodized salt)
2/3 cup Brown Sugar
scooter
Moderator
I toss them all in the trash. They are filled with too much fat and cartilage to use as a food item, IMO. I've used them in the past as rub experimentation subjects but now I use the ribs for that and toss the tips because no matter how I prepare them they always never turn out as good as the ribs do. Just too much fat and cartilage and they take longer to get them tender than the ribs do. They are, after all, from the brisket of the hog.
TentHunter
Moderator
This post is NOT about debate or being disagreeable. I just want to clarify a point.
Rib tips are part of the spareribs, not the brisket, and are behind the breast bone approaching where the side & bacon are cut. Many folks don't even bother to cut them off leaving the spares full length. The brisket is from the lower shoulder in front of the breast bone, just like on a cow. Most butchers don't refer to it, or trim it, as a brisket and include it in the picnic cut.
The Butcher's Cuts: Pork Brisket | Serious Eats
The rib tips I did Labor Day got the exact same treatment as the ribs and took no longer than the ribs at all to get tender. With 23 guests they were gobbled up just as quickly. In fact there were more ribs leftover than tips.
So, if you don't mind eating around the cartilage, they're great. HOWEVER... If you don't like having to eat around and spit out the cartilage, then Scooter is right, toss them.
Rib tips are part of the spareribs, not the brisket, and are behind the breast bone approaching where the side & bacon are cut. Many folks don't even bother to cut them off leaving the spares full length. The brisket is from the lower shoulder in front of the breast bone, just like on a cow. Most butchers don't refer to it, or trim it, as a brisket and include it in the picnic cut.
The Butcher's Cuts: Pork Brisket | Serious Eats
The rib tips I did Labor Day got the exact same treatment as the ribs and took no longer than the ribs at all to get tender. With 23 guests they were gobbled up just as quickly. In fact there were more ribs leftover than tips.
So, if you don't mind eating around the cartilage, they're great. HOWEVER... If you don't like having to eat around and spit out the cartilage, then Scooter is right, toss them.
Last edited:
bark biter
New member
I just smoke em up and then the dogs go crazy
