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.

  5. aceoky

    aceoky Smoking Fanatic

    I'd hit that!

  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!

  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.

  10. Looks real Good

  11. That looks great!

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