OMG!! Sooooo gooood! I could die a happy man!

Discussion in 'Pork' started by jirodriguez, Feb 4, 2015.

  1. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    OK - so on Super Bowl Sunday I trimmed some spare ribs to St. Louis cut and had them for the game. I also smoked the trimmed skirt portions that I cut off of each rack of ribs. This is a piece of meat that is a mix of fat, gristle, and some meat. I usually smoke them then pull the meat off for use in stew, sandwiches, etc. But this time I left them whole and just tossed them in the fridge.

    So tonight I wanted to use them for dinner in some fashion and took inspiration from the Food Network. [​IMG]

    Laid the trimmings in a pan, then added 1 1/2 cups of a cabernet sauvignon, 2 cups of beef broth, 2 cups water, some celery, and a small chopped up onion. Covered tightly and put into a 350° oven for 2 hours.




    After two hours took them out strained and de-fatted the juices and added a little corn starch slurry to thicken it to a nice demi glace. Shredded the pork and then put it in the pot with the demi glace. During the last 45 minutes of the  pork braising I tossed in a pan of carrots and potato's to oven roast with some garlic salt and pepper. Platted it all up and OMG! It was so decadent, nice meaty sauce with a ton of flavor. Was like something you would have paid $20 for at a nice restraunt.


    This is repeat dish for sure! [​IMG]
     
    sqwib likes this.
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    JIR, That dish looks divine !
     
  3. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Nice! It's amazing what braising can do to a less desirable piece of meat.
     
  4. It looks GREAT!

    Happy smoken.

    David
     
  5. aceoky

    aceoky Smoking Fanatic

    I'd hit that!

    [​IMG]
     
  6. sqwib

    sqwib Smoking Guru OTBS Member

    That's definitely a winner, the skirt is my daughters favorite part of the ribs, makes great rib bits too!


    [​IMG]
     
  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Those look great as well!

    Yeah, the braising in wine and beef broth made a super meaty rich gravy, and suprisingly enough you could still tell it was pork not beef. I highly suggest it next time you got some left over smoked skirt.
     
  8. sqwib

    sqwib Smoking Guru OTBS Member

    Absolutely... I think I'll enjoy that more than the ribs!
     
  9. bear55

    bear55 Master of the Pit

    Man, that looks simply outstanding.

    Richard
     
  10. Looks real Good

    Gary
     
  11. That looks great!
     

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