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Old 09-05-2010, 10:58 AM
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Dave Dave is offline
Join Date: Dec 2005
Location: Alabama
Posts: 18,001
I am having ribs. I'll butcher the slab down to a St. Louis cut today and put a dry rub on them overnight.

I take the scraps (flap meat, rib tips) and freeze them. They go in a pot of sauerkraut in the later fall for slow cooking and eating with boiled potatoes and dark bread. My Pennsylvania Dutch father's comfort food. He made it a few times a year.
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