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  #20  
Old 08-05-2009, 12:06 PM
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Awesome looking smoke...Love that Head Country Rub....
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  #21  
Old 08-05-2009, 01:56 PM
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Fantastic smoke, Kelly! You are so creative!! I love it!
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  #22  
Old 08-05-2009, 02:05 PM
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Quote:
Originally Posted by Bbqgoddess View Post
Why do spares get trimmed into St Louis style anyhow? it seems there is a cartalidge that you follow to trim? There sure is a lot of trimmings, they too are on the smoker for beans or whatever.. What do you all do with your trimmings??
You follow the "joint" between the cartilidge and the actual bone tips. I use a boning knife for this. And yes, about half the weight of the slab is removed. But alot is cartilidge and fat.

I will fillet them out sometimes and make a "Porkball",or smoke and use as mentioned, or in a pot of kraut.

The porkball..I strip out all the cart. and lay out the strips, season, roll and tie up. Kinda a rolled roast...
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  #23  
Old 08-05-2009, 02:16 PM
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Quote:
Originally Posted by Bbqgoddess View Post
There sure is a lot of trimmings, they too are on the smoker for beans or whatever.. What do you all do with your trimmings??
HawgHeaven had a good idea here. He ground up the trimming and used it for fatties. Waste not want not.
http://smoked-meat.com/forum/showthread.php?t=1465
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  #24  
Old 08-05-2009, 09:34 PM
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Thanks everyone for the kind words and points!

It was CA that inspired the peanut butter with his satay sauce.
They were excellent, I gave everyone a rib and they could not taste the "peanut butter' it blended wonderfully, I was worried that they were going to be really pnut buttery, but no. It worked well with the java rub, however I mopped with a strong coffee and next time I would mop with say a pineapple, or apple juice.
Everyone thought it gave an extra layer of flavor that was very nice.

Mike the trimmings I smoke with, some of them got smothered in the original and the hot sauce, they were closest to the fire box and came off first and they were gone as soon as they hit the munchie table, everyone love the sauces.. Your right the hot is my favorite too!!

The more I smoke and the more wood I get to play with (stop it!) I am amzed how each one has such an individual smell to them... I loved the tbs rom the pecan... YUMMY!
Now for a perfume line... ODE to hickory, pecan ....

Ryan yes you did trim them that day! GRR I am surprised I remembered too lol!!
Thanks sir Rich, then I was not far off at all..
Adam thanks for the link, I had not seen that, great idea!
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Last edited by Bbqgoddess; 08-05-2009 at 09:37 PM.
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  #25  
Old 08-07-2009, 09:49 AM
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OK, it's 8:45 a.m. here, and now I want some ribs!

Why not get a rib rack? It is really great for lining them up in tight space. This one is by Weber...

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  #26  
Old 08-07-2009, 08:41 PM
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Hi Jimbob,
Thanks for the pix! I have two rib racks, but alas in my old faithful, the ribs stand to tall to use em' On a brighter note they work great in Staind, but he is so new I am not so good at regulating temps like I am with old Bertha!
Thanks again JB!
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  #27  
Old 08-07-2009, 08:58 PM
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Darlin, that be lookin great....never thought about PB. Now fer the trimmin's they go in green's....whatever yer desire is for Louie! Gotta hit them scale's!
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