In addition to smoking on a charcoal grill I also really enjoy my Weber Smokey Mountain BBQ smoker. I have the 18.5 inch smoker so that requires a few of the rib bones to be cut off the side of the rack so it fits better on the smoker. In addition I take a lot of loin meat off the top of the baby back rack. Some people call this crazy but maybe after reading this you'll see that having all these extra rib trimmings is a very good thing!
The picture above shows a bunch of trimmings from three racks of baby back ribs.
The trimmings contain a good bit of fat so it really grinds well. I've made sausage and pork burgers from the ground rib meat. The quality is really great because after all it does come from baby back ribs!
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By John Thomas
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