Syzygies Posted September 10, 2010 Report Posted September 10, 2010 I usually st louis trim' date=' but NOTHING is wasted.[/quote'] +1 My favorite cut of pork is the meat that comes off to make a St Louis cut. I usually dry-rub with those flaps still on, then trim them as a pan-fried cook's treat around the time I put the ribs on. I wish I could buy a bag of the trimmings for St Louis ribs. Not out of the question. Our favorite source for chicken stock are the trimmings from a butcher that sells lots of boneless chicken. This would be the same thing...
