Hey Steve - I buy my full racks of pork ribs from Costco. I always cut off the rib tips and flap meat to make St. Louis'. What is the best way to cook the leftover, tips and flap meat? How do you cook them? Thanks. Dale
Post by BBQ Butcher on Mar 13, 2010 21:18:20 GMT -5
Dale, 90% of the time I'll cook them right along with the St. Louis Ribs. The smaller pieces get done sooner and I'll have a snack ;D while waiting. What's left I'll freeze up for use in beans, chili, soups, stews, fresh greens.
If not cooked, I'll freeze or use right away.....they are great to make spaghetti sauce with.