Possibly a Butchers question on ribs

[Puff]

Last week when we cooked these 30 slabs of ribs, some were baby back and others were spare ribs with a flap of pork on the underside of the ribs edge about the size of a small hand and about 1/2 to 3/4" thick. Additionally, I cut the spares into St. Louis cut by squaring up the long wide side of the ribs.

My friend brought over a 20 lb bag of these cuts all frozen. What might be the best way to cook these parts/pieces and what are they know as?

[Clover Ridge Smokers]

If it's what I think you are talking about I've heard it referred to as the "brisket". I've never cooked them, just thrown them away.

[Puff]

Thanks CR, no sense taking up room in the freezer! Trash day is Friday.

[Pete Mazz]

I've thrown them on while doing ribs and munched on them myself.

[Gizmo]

OMG HANG ON TO THEM!

When I St. Louis cut spare rib racks I call ALL the trimmings; "rib tips". I shorten them down to hand-sized pieces so they're easier to handle. Hit them all with rub and seal them in foil with a little apple juice and water. After about 4 or 5 hours at 250 they should be nearly "fall off the bone" tender and I separate the bones out to discard and ziplock the meat.

Best pork sammich in the whole animal in my opinion.

[The Czar]

Yep....they are great snack food but a bit of high maintenance to get that meat....which is why most people do pitch em....


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[Smokeone]

I'm with Rick on this one. Not much work if you're cooking anyway.

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[Puff]

Agh! Thanks for this one. I was gonna wait til thursday night and then trash them. they're still in the freezer so the next cook I will defrost and give it a go

"Rib tips". Perfect

[Rodcrafter]

You will be glad you did Puff.

[Gizmo]

The way I look at it - I PAID for those dern things - I'm gonna eat 'em!

[Clover Ridge Smokers]

Bones too Gizmo?? ha ha ha

[Gizmo]

[SoloQue]

I call them the tasters, they are done before the rib racks so I pull them off and munch away during the rest of the cook ... add some hot sauce to them and enjoy with a beer

[Grabber70Mach]

Check if you don't want to eat them. Just cook them and freeze in small batches. Next time you cook some greens or beans throw some in for seasoning.

From infinity and beyond

[Rev.Mike]

i have used them in a chilli a time or two, and worked out really good,minus the bones of course

[Puff]

They actually look like very lean pieces of loin meat, the ones with the bones look like small ribs. I was actually going to cook them when we smoked the ribs, but I was following the directions I had read and in one case, the instructions said to toss them out.

I couldn't see doing that as they really did look like they would be nice cuts. Not being willing to go outside the box on the very first cook with so many people... I cut them off and put them aside.

My grandmother, my mother and my wife all use pieces of pork in many different things for flavor and the meat comes out super tender and tasty. I think in my mind that's what kept me from discarding them. They won't go to waste.