I have a general question for you'all (getting into this southern thing). When I trim the big spare ribs before que, I get a lot of extra meat that's boneless. I trim it up nice and put it in the deepfreeze in foodsaver bags. I took it out, seasoned it with 2 tbsp of Sausagemaker Italian seasoning per pound. It makes great sausage patties on the grill. Can I say grill here??? Yesterday I made a variation of Jeff's meatloaf except 1) half cow and half ground rib (1/4" plate in the grinder), 2) no milk, and 3) couple ribs of celery to give some crunch. Sorry, no pix because my Pat's were on the tube. Some of the best 'loaf I've ever had. Assertive, but great. So here's the question: what do you'all do with your extra spares trimmings???