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  1. #1
    Join Date
    Feb 2009
    Location
    Quincy, IL
    Posts
    234

    Default Ribs for sunday...

    Hey ya'll I have some ribs ready for the smoker Sunday. What should I do with the trim parts? I have seen some of you put them in beans but do you smoke them firs? Shoot me some suggestions please...

    Thanks,

    antny616
    Is it wrong to want a beer at 6 am when I fire up the smoker?

  2. #2
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Quote Originally Posted by antny616 View Post
    Hey ya'll I have some ribs ready for the smoker Sunday. What should I do with the trim parts? I have seen some of you put them in beans but do you smoke them firs? Shoot me some suggestions please...

    Thanks,

    antny616
    I usually smoke the flap for an hour or so and chop it up for the beans. You don't want it to get too tough and chewy. Makes for some good eats. The tips, I just cook alongside the ribs.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  3. #3
    Join Date
    Jan 2008
    Location
    Brighton, MI
    Posts
    387

    Default

    Quote Originally Posted by Joneser View Post
    I usually smoke the flap for an hour or so and chop it up for the beans. You don't want it to get too tough and chewy. Makes for some good eats. The tips, I just cook alongside the ribs.
    Good call. Another thing to do (which I do at times) is to put all trimmings in a crockpot/slow cooker with a splash of an adult, malted beverage, and apple juice. After the the meat is "falling off the bones", remove all bones and use in beans, by itself with your favorite sauce for rib meat sammies, or just about anything you want to do. Let the imagination run amok!
    Geoff

    What goes up, must come down.....Preferably to a soft landing!

    I survived Indiana......... If you can call it that....

    KCBS Certified Judge

    Capt-N-Smoke BBQ Comp Team

    BDS Deluxe 2343
    DBD 1 (Drum By Dawg) (Gone. Gave it to a friend for a Christmas present)
    Weber Kettle (for small smokes)
    Kenmore gas grill

  4. #4
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    This sounds familiar.

    Fresh off the smoker, they go good w/beer while your "work'n" on supper.

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  5. #5
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Trim parts??? Ribs???
    Those are part of the slab and stay where the hog put them.
    Only thing I remove from ribs is the membrane before cooking and the meat when I tear into them.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  6. #6
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    anthy,

    I just did this last weekend and it turned out great. I was cookin for a few and had 3 slabs. 1 I left whole as that is the way I like em, the other 2 I trimmed st louis. flap was membraned and rubbed, cooked and eatin as an Appitizer. The tips were cooked just until both sides were brown and a bark was forming. They were not done yet. I cut em up into bite size tips, 1.5 to 2" sections. I mixed sause and beer together into a crockpot and put the tips in. While we were waitin for the ribs to finish I was serving up the tips. Make sure you allow yourself enough time to bring the crockpot up to a simmer for a few mins.

    Let us know how everything turns out man!!
    MEMBER: BERGIE BBQ team 2011, 2012.




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