British BBQ Society Forums

I'm getting some racks of ribs from a local butcher. When I got them last time they were full and meaty - brilliant.

Now I've read and seen a lot about the St Louis style of cut and I'm fairly keen to try it out both for looks and maybe evenness of cooking.

But what do people do with the spare meat at the top of the rack if they trim it down?

I cook it separate. Either become nibbles, or the cooks treat

I smoke the trimmings with the ribs for about an hour till the meat firms up. Then trim out the cartilage, cube it and bung in a foil tray with rub and bbq sauce until done.