SLC Trim use?

[SmokedLoon]

Ok,

I have 2 big spare rib slabs I am preparing for my fist smoke.  I will square up and trim SLC rack.  How do I use up the huge flap trimmed off the bottom?  Season the same way and smoke along side the ribs?

Matt

 

[NDKoze]

Yep, smoke them with the ribs. They are great with baked beans!

 

[Barrel99]

Same way but use lots more rub on them. The trimmings get real dark, overdone, usually chewy and taste great.

 

[paidin]

I take the trimmings and cut them up into bite size chunks.  I then take a big pot and add some oil and roast some minced garlic and some chopped onions in it until golden brown.  I then add the chunked up pork trimmings and brown them.  Next add water, cut up potatoes, some chicken bullion, fish sauce, cracked black pepper, maybe some sliced mushrooms.  Becomes a super tasty soup to have with your ribs when the ribs are done.

 

[Pork Belly]

The "What do I do with this" item n the photo is a "Rib Tip" Season and smoke it just like a rack of ribs. They will be done the same time your ribs are. Take a large sharp chef knife or cleaver and slice them into pieces as wide as your pinky finger. There is about a four inch section of bone on one end but the rest is pure meat or meat with strips of cartilage. If you smoked long enough the bone is often soft enough to part with a good sharp knife if not just leave it long and chop the rest.