Brisket Bones? W/Qview

Discussion in 'Pork' started by ronp, Apr 18, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I got these at Walmart, 1.28 per pound. Still not sure what they are though. I have thought about trying these for some time.

    In the package.

    The back side.

    Top side.

    Not sure what to do with them. The butcher at Sam's told me they are from the back loin ribs, and most info I found say they are from the spares when trimming for St. Louies.

    Any body tried these?
  2. smoke freak

    smoke freak StickBurners

    I dunno... I always buy boneless brisket...
  3. rivet

    rivet Master of the Pit OTBS Member

    I dunno Ron. From the label, "Pecho de cerdo" translates into the chest or front part of the pig. Meaning, the frontal portions not the back loin parts. From the looks of them , they seem to be rib trims. Good stuff, just lost in translation.

    Let us know how they cooked up. They look real good as is in the pics!!
  4. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    They look like the trim from a spare rib when makeing a St. Louis cut.
  5. azrocker

    azrocker Smoking Fanatic SMF Premier Member

  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Feel the indentation of your chest, in the middle - that is your breast bone. Cut that in half, left and right sides. This is the first few inches of that on a pig. It is ligamentatious before it connects to the ribs, also known as the brisket, except on a pig vs. a steer. It's the top ligament portion of spare ribs, meaty and fatty and the part I usually end up with vs. the ribs sections (wife and kids get those) as I know what it is and how to dismember it and don't mind the fat. Cook 'em up like you would spares, they'll be delicious!

    Dissected Whole Sparerib with Brisket removed (top part)
  7. jamesb

    jamesb Smoking Fanatic

    Yep, those be the trim you get when you St. Loius a rack of spare ribs... I always end up with a bunch of 'em... Seasoned up, and smoked along with the rest of the ribs, they make great snacks etc.
  8. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Great Informational link azrocker!

    Take care, have fun, and do good!


  9. crewcab4x4

    crewcab4x4 Smoking Fanatic

    I agree those are the trimmings from st. louis cut. Seems kind of expensive for that cut of meat, when you could buy a rack of spares and have the whole thing or cut them yourself.
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Good explanaation Pops. I haven't done many spares, usually backs. When I got them out of the bag I should have known. I wonder what these butchers know anyway? [​IMG] The one at Walmart had no clue, and the one at Sam's rambled on about being trimed off the loin.[​IMG]

    Anyway the mystery is solved. Here they are this am after being foiled.

    Very tender and juicy. Carol liked them except for being on the greasy side. For me, I'll take Baby Backs any day.
  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I'm a little confused, as usual. but this is the bottom trimming off a pork rib with the Small bones/cartilage?
  12. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Not much, believe me... today's "meatcutters" at best know how to take a piece out of the box, remove the COV and process that piece, with no idea of what a whole carcass of beef or pork or lamb looks like, how to break it down, how the skeletal configuration is, what kind of conformity the carcass had, the grading processes and indicators, and so on. (Gawd I hate to say this, but it's true...) ... BACK IN MY DAY.... you had to know all that and more to become a Journeyman Meatcutter - it took 2 years of studying and testing through the old Amalgamated MeatCutters Union to earn that designation, including oral, written and hands-on testing, creating and developing your own manual of hundreds of market cutting tests, knowing how to lift, carry, hang and break down all carcass products (now it's all broken down for you into subprimals and COV'd), how to not only know how to cut and merchandise each cut but how to prepare the cut along with the sides 3 different ways for every single cut you did (back when there was fresh meat counters, you actually had to wait on each customer and not just dish out the product but SELL it by describing how to cook it along with sides to "..sell the sizzle, not the steak.." !).
    Oh well, so much for progress! Turning a craft into stab'n'slabbers who don't know a knuckle joint from their knucklehead! lol!

    Pops §§
  13. It is the trim left over when making the St Louis Cut Ribs (aka Rib Tips). The end piece will have bone and gristle. Being from St. Louis, finding these in the grocery store is common. Trim off the fat, grill them, then cut into small pieces.  Serve with your favorite BBQ sauce.
  14. dwhite1031

    dwhite1031 Smoke Blower

    I'll smoke them along with the ribs, then vacuum seal them for another day. They are great cut up and added to a big old pot of pinto beans while they're cooking. Wife and friends like them in my beans instead of ham.
    Last edited: Apr 8, 2016
    brandon91 likes this.
  15. brandon91

    brandon91 Meat Mopper

    +1 , I smoke them along with the ribs then save for a rainy day to add to a big pot of beans to cook all day
    dwhite1031 likes this.

Share This Page