Learn how to smoke rib scraps today!Jump to Recipe
We’ve all been there before. We’ve trimmed up a couple of racks of spare ribs, and now we have leftover meat. Typically, backyard enthusiasts save these rib scraps for sausage-making or add them in stews and soups. The riblet portion, found underneath the ribs, is often set aside for the smoker. They certainly make an incredible appetizer! However, what if I told you that you could that extra meat into the smoker? There is no need to relegate your rib scraps for stir-fry or sausage filling. Turn them into burnt ends.
We can all agree that beef prices have risen dramatically. However, pork is much more reasonably priced. Because of this, pork ribs are hitting my grill more often! I’m vehemently against food waste, so I like to try new interesting things with leftover meats. We’ve all tried brisket burnt ends, pork belly burnt ends, and heck, even turkey burnt ends. How about smoked rib scrap burnt ends? That’s right. The next time you trim up some ribs, freeze the rib scraps. By the time you’ve saved 2- 2 1/2 pounds of meat, you’ll have enough to make rib scrap burnt ends.
What are rib scraps?
Rib scraps come from the excess meat on pork spare ribs. These ribs are trimmed to a uniform shape for even cooking. Most backyard cooks trim them into a St. Louis cut, leaving two meat sections (not including the riblets). These areas include removing the sternum section on the top of the rack and the flap located on the edge. Flip the rack of ribs over and cut off the protruding section known as the riblets. Separate the riblets from the other rib scraps, and cook them independently as appetizers.
What you’ll need for smoked rib scraps:
- Rib scraps: At least 2-2 1/2 pounds (riblets not included)
- BBQ Rub: Use your favorite commercial rub or one of my popular rub recipes.
- Apple juice: For spritzing
- Reliable Instant-Read Thermometer: Always have one nearby to check them temp of the meat.
How to smoke rib scraps:
Cook these pork rib scraps like you would pork ribs. Aim for a cooking temperature of 225 degrees F and a 2 1/2-3 hour cook time. You can hit them with a little smoke at the beginning but don’t overdo it. They are small scraps and can become too smoky.
Wood Recommendation: I recommend apple or peach wood for smoking ribs scraps.
Blot the meat dry. You can apply a little yellow mustard or brush on a thin layer of vegetable oil onto your rib scraps—season well, but do not overpack the rub.
Place the seasoned ribs scraps directly onto the grate of your smoker, close the lid, and let them cook for 1- 1 1/2 hours. This will give the meat enough time to form a good bark. Next, spritz the rib scraps with slightly warmed apple juice, as needed. Let the rib scraps cook for an additional 1- 1 1/2 hours or until they reach an internal temperature of 185 degrees F.
*Please note that the smaller scraps will finish faster than the larger pieces. Remove them from the smoker once they are cooked.
Once cooked, remove the ribs scraps from the smoker and rest for a good 15 minutes before using.
Ways to use them in:
- If I have a large amount of smoked rib scraps, I will chop them up (discarding any cartilage in the meat), coat the pieces in my favorite BBQ sauce, and serve them in sandwiches.
- I also use them in my delicious Pellet Grill Baked Beans.
- Chop them up small and use as a topping along with warmed BBQ sauce or pepper jelly on Smoked Cream Cheese.
Store your leftover smoked rib scraps in an airtight container in the refrigerator for 4-5 days. Place them into a vacuum-sealed bag and store them in your freezer for up to 3 months.
Smoked Rib Scraps
- 2-3 pounds rib scraps riblets excluded
- bottled or homemade rub
- 1/2 cup apple juice
- Prepare your smoker for 225 degrees F. Add your preferred wood. Fruit woods are recommended.
- Blot the meat dry with paper towels. Apply a little yellow mustard or vegetable oil onto your rib scraps—season well with rub.
- Place the seasoned ribs scraps onto the grates of your smoker, close the lid, and let them cook for 1- 1 1/2 hours.
- After this time, spritz with warmed apple juice, as needed.
- Let the rib scraps cook for an additional 1- 1 1/2 hours or until they reach an internal temperature of 185 degrees F.
- Once cooked, remove the ribs scraps from the smoker and rest for a good 15-20 minutes before using.