When you trim the upper portion of the spare pork ribs how do you cook that meat? If I do the 3-2-1 to the ribs and want them to mimic the texture/tenderness, would I also do the 3-2-1 to the trimmings?

Sure! Or you could grind it with your Armstrong meat grinder and make pork burgers! I bet that would taste GREAT!!

Still porky,
Sink

I saw a youtube video where I guy just tossed them on the smoker right next to the ribs - they were done in much less time and were a great snack while waiting for the real ribs to finish.

However, grinding it to make breakfast sausage or burgers sounds like it would be awesome.

I'll be dealing with my first st louis cut this weekend - I just bought a 3 lb spare rib rack from Giant for $9.00!

Dude
Go to the Glen Burnie Cotco and check out the ribs there.
They have country ribs that you will love

ive been a baby back snob for so long - this will be exciting to try.

i avoided costco this time b/c i only wanted one rack - not 3. ive always done cosctos babybacks this is my first spare rib.

Sometimes I will just leave the skirt on the spares unless you want more of a presentation everyone gets a little more meat on each rib, if I trim the skirt I will put it in the smoker with something I'm smoking and use it all barked up for baked beans. or put it in a mac and cheese.

jim

We grill the pieces, then freeze them. Later - Patty throws them into her pasta sauce. Or... they are used for our chili. Many ways to use them - all good. I'll confess many never make it past the guy emptying the smoker.

Sly like a fox - mikey

Thanks guys, I want to make a little bit of what mimics pulled pork, or open to other ideas...